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| 3 Esslöffel | oil |
| 4 Esslöffel | pine nuts |
| 1 x ca. 450 g | shrimp uncooked |
| 1 x ca. 450 g | Scallops; quartered if large |
| 2 Teelöffel | 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 diagonal pieces |
| 8 x ca. 30 g | Fresh spinach; remove stalks and leaves well washed and shredded |
| 4 | Green onions; cut in 1/2 inch diagonal pices |
| 4 Esslöffel | Fish or chicken stock |
| 4 Esslöffel | light soy sauce |
| 4 Esslöffel | Rice wine or dry sherry |
| 1 Esslöffel | cornstarch |
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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.
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