Recipe
Szechwan Seafood Stir-fry Recipe
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Spinach1948 / All my dishes 3 months, 3 weeks ago
This is a low carb vairation of the triditional with my changes. The Hot Szechwan style stir-fry will go great with fried rice, egg roll, fortune cookies and Chinese Black tea.
Prep:10m Cook:20m Servings:4
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 Spinach1948 |
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Ingredients
- Ingredients:
- 1 pkg. ( 10oz ) of Baby spinach leaves
- 4 tsp. Dark Sesame oil, divided
- 4 Garlic cloves, minced and divided
- ¼ cup reduced-sodium soy sauce
- 1 Tbs. cornstarch
- 1 Tbs Sake or Dry cooking Sherry
- 1 medium red bell pepper, cut into thin, 1-inch-long strips
- 1 ½ tsp. Fresh minced ginger or ground ginger
- 1 Lb. or 1 pkg. Peeled, de-veined medium Frozen shrimp, thawed
- ½ Lb. Fresh bay scallops
- 2 tsp. Sesame seeds, toasted
Directions
- 1)Rinse spinach in cold water; drain. Heat 2 tsp. Oil in a large saucepan over medium heat. Add 2 minced garlic cloves; 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.
- 2)Meanwhile, combine soy sauce, cornstarch and Sake or sherry until smooth; set aside. Heat remaining 2 tsp. Oil in a large non-skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add the remaining minced garlic and ginger; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Add scollops; stir-fry 1 minute or until shrimp and scallops are opaque. Add soy sauce mixture; stir-fry 1 minute or until sauce thickens.
- 3)Stir spinach mixture and transfer to 4 individual plates; top with seafood mixture and sesame seeds.
- Variation: Substitute one large head bok choy, thinly sliced, for spinach. Increase steaming time to 8 minutes or until bok choy is tender.
- Calories per serving: 250
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linebb956 3 months, 2 weeks ago said:
This is what I have been look for. Have some shrimp in freezer. I will have to use chard, as I can't eat spinach.. and I love it.