INGREDIENTS
1
package (10 ounces) fresh spinach leaves
4
teaspoons dark sesame oil, divided
4
cloves garlic, minced, divided
1/4
cup reduced-sodium soy sauce
1
tablespoon dry sherry or sake
1
tablespoon cornstarch
1
medium red bell pepper, cut into thin 1-inch-long strips
1‑1/2
teaspoons minced fresh ginger
3/4
pound peeled deveined large raw shrimp, thawed if frozen
1/2
pound fresh bay scallops
2
teaspoons sesame seeds, toasted
PREPARATION:
- Rinse spinach in cold water; drain. Heat 2 teaspoons oil in large saucepan over medium heat. Add 2 cloves garlic; stir-fry 1 minute. Add spinach; cover and steam 4 to 5 minutes or until spinach is wilted, turning with tongs after 3 minutes. Remove from heat; keep covered.
- Meanwhile, combine soy sauce, sherry and cornstarch; stir until smooth. Set aside. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add remaining 2 cloves garlic and ginger; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Add scallops; stir-fry 1 minute or until shrimp and scallops are opaque and cooked through. Add reserved soy sauce mixture; stir-fry 1 minute or until sauce thickens.
- Stir spinach mixture and transfer to 4 individual plates; top with seafood mixture and sprinkle with sesame seeds.
Tip
Larger, less expensive sea scallops can be substituted for the bay scallops; simply cut them into quarters.
Substitution
Substitute one large head bok choy, thinly sliced, for spinach. Increase steaming time to 8 minutes or until bok choy is tender.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of stir-fry
Sodium
960 mg
Protein
31 g
Fiber
7 g
Carbohydrate
10 g
Cholesterol
147 mg
Saturated Fat
1 g
Total Fat
9 g
Calories from Fat
33 %
Calories
249
DIETARY EXCHANGE:
Meat
4
Vegetable
1
