Californian prawn & scallop stir-fry
Heat the oil in a wok and add the pine nuts. Cook over a low heat, stirring continuously, until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Set aside.
Add the prawns and scallops to the oil remaining in the wok and stir over a moderate heat until the scallops are beginning to look opaque and firm, and the prawns are pink.
Add the ginger, chilli, garlic and pepper, and cook for a few minutes over a medium-high heat. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together in a bowl, and pour over the ingredients in the wok.
Increase the heat to bring the liquid quickly to a boil, stirring the ingredients continuously. Once the liquid thickens, stir in the reserved pine nuts, and serve immediately.