Szechwan Seafood Stir Fry Recipe
Personally, I think that this Szechwan Seafood Stir Fry is the best in the world. That is why I am excited about sharing this with you. Indulge yourself in this Szechwan Seafood Stir Fry as Appetizer. It is an European cuisine delicacy. Use the freshest of seafood available to get a flavorful Szechwan Seafood Stir Fry. I am certain you and I will approve that this Szechwan Seafood Stir Fry is just delectable.
Ingredients
1 package (10 ounces) fresh spinach leaves
4 teaspoons dark sesame oil, divided
4 cloves garlic, minced and divided
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry or sake
1 medium red bell pepper, cut into thin, 1 -inch-long strips
1 1/2 teaspoons minced fresh or bottled ginger root
3/4 pound peeled, deveined large shrimp, thawed if frozen
1/2 pound fresh bay scallops
2 teaspoons sesame seeds, toasted
Directions
1. 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.
2. Meanwhile, combine soy sauce, cornstarch and sherry 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. 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.
2. Meanwhile, combine soy sauce, cornstarch and sherry 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. 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.
