Recipes for Dummies

Makes 4 Servings

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
1.5 teaspoons minced fresh or bottled ginger root
3/4 pound peeled deveined large uncooked shrimp, thawed if frozen
1/2 pound fresh bay scallops
2 teaspoons sesame seeds, toasted

Introductions:

1. Rine spinach in cold water; drain. Heat 2 teaspoons sesame 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; cover.

2. Meanwhile, combine soy sauce, cornstarch and sherry in small bowl; stir until smooth. Set aside. Heat remaining 2 teaspoons sesame oil in large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add remaining 2 cloves garlic and giner; 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 munite or until sauce thickens.

3. Stir spinach mixture; divide evenly among 4 individual plates. Top with seafood mixture and sesame seeds.

Tip: Substitute one large head bok choy, thinly sliced, for spinach. Increase steaming time to 8 minutes or until bok choy is tender.

Have fun cooking everyone. Sorry for the last a few weeks. I didn’t have time to post it everyday as I promised! From now on, I’m back to normal.
Thanks for visiting.
Alex,