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2cloves garlic
1 medium onion,
halved lengthwise
1
1
⁄2 cups fresh
mushrooms
1 small carrot
2 cups loosely packed
spinach leaves,
washed and dried
1 cup reduced-sodium
chicken broth
2 teaspoons cornstarch
1
⁄4 teaspoon crushed
red pepper flakes
1 tablespoon
peanut oil
1
1
⁄2 teaspoons
sesame oil
8 ounces shelled,
deveined raw shrimp,
thawed
8 ounces bay scallops,
thawed
1 cup brine-packed
baby corn on the
cob, drained
8 ounces vermicelli
pasta, cooked
and drained
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion. Process to
slice. Set aside. Add mushrooms. Process to slice.
Reverse slicing/shredding disc to shred. Add carrot.
Process to shred. Set aside mushrooms and carrot.
Exchange reversible slicing/shredding disc for 4 mm
slicing disc. Lay spinach leaves flat and stack
together. Roll up entire stack into bundle to fit feed
tube. Place in feed tube and slice.
In small bowl, blend broth, cornstarch, and red
pepper flakes.
Heat peanut oil and sesame oil in large non-stick
saucepan or wok over medium-high heat, until oil
sizzles. Add onion mixture, shrimp, and scallops.
Cook and stir for 2 minutes. Add mushrooms,
carrot, and corn. Cook and stir for 2 to 3 minutes,
until mixture is hot and shrimp and scallops are
opaque. Add broth mixture. Cook and stir until
bubbly and thickened. Add spinach. Toss to mix.
Add hot cooked vermicelli. Toss to mix.
Yield: 4 to 6 servings.
Per serving: About 470 cal, 36 g pro, 63 g car,
9 g fat, 129 mg chol, 680 mg sod.
Shrimp and Scallop Sauté
with Pasta and Vegetables