3 tbsp oil
4 tbsp pine nuts
1 lb shrimp, uncooked
1 lb scallops, quartered if large
2 tsp fresh ginger, grated
1 red or green chili, seeded, finely chopped
2 garlic cloves, finely chopped
1 large red pepper, seeded & cut into 1-inch
8 oz fresh spinach, remove stalks and leaves
4 green onions, cut in 1/2 inch diagonal
4 tbsp fish or chicken stock
4 tbsp light soy sauce
4 tbsp rice wine or dry sherry
1 tbsp cornstarch
Directions
Heat oil in a wok and add the pine nuts. Cook over low heat
stirring continuously until lightly browned. Remove with a draining
spoon and drain on paper towels.
Add the shrimp and scallops to the oil remaining in the wok and
stir over moderate heat until shellfish is beginning to look opaque
and firm and the shrimp look pink.
Add the ginger, chili, garlic and red pepper and cook a few minutes
over moderately high heat.
Add the spinach and onion, and stir-fry briefly. Mix the remaining
ingredients together and pour over the ingredients in the wok.
Turn up the heat to bring the liquid quickly to a boil, stirring
ingredients constantly. Once the liquid thickens and clear, stir in
the pine nuts and serve immediately.
From The Great Fish and Seafood Cookbook by Judith Ferguson.
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY
BREEZE FOOD SECTION, AUGUST 5, 1992
Servings: 6 servings
California Shrimp & Scallop Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Scallop; Seafood
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into distant history, in fact as far back as the Egyptians, and potentially, even further back. In practice though, mostly, these early cook books were just basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered, according to academics are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef informs us how the Romans used many aromatic flavours, including some familiar names like basil, mint and parsley. For the centuries that followed, the powerful families of the West competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books are in high demand, as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this California Shrimp & Scallop Stir Fry recipe.
