Sizzling Sweet & Sour Seafood

---------- Recipe via Meal-Master (tm) v8.02

Title: SIZZLING SWEET & SOUR SEAFOOD
Categories: Chinese, Seafood
Yield: 4 servings

1/3 c Each sugar, white wine
-vinegar, chicken broth
2 tb Soy sauce
1 tb Dry sherry
1 1/2 tb Cornstarch
3 tb Salad oil
2 Cloves garlic, minced
1 ts Minced fresh ginger
1/2 lb Medium-size raw shrimp,
-shelled and deveined
1/2 lb Scallops, halved
1 Carrot, very thinly sliced
1/2 c Sliced bamboo shoots
1 Green pepper, seeded and cut
-in one inch squares
5 Whole green onions, cut in 1
-1/2 inch lengths
1/4 ts Salt
6 2 inch squares sizzling rice

In a bowl, combine sugar, vinegar, broth, soy sauce,
sherry & cornstarch for cooking sauce, set aside.
Heat wok or wide frying pan over high heat. When pan
is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic and ginger. Stir once, then add
shrimp and scallops and stir fry until shrimp turn
pink and scallops are opaque throughout (about 3
minutes). Remove from pan and set aside. Heat the
remaining 1 1/2 T oil in the pan. Add carrot and
bamboo shoots and stir fry for 3 minutes, adding a few
drops of water if pan appears dry. Add pepper, onion,
and salt and stir fry for one minute. Return shrimp
and scallops to pan. Stir cooking sauce, pour into
pan, and cook, stirring, until sauce bubbles and
thickens. Turn off heat, cover and keep hot while you
fry sizzling rice as recipe directs. Turn seafood
mixture into a preheated bowl. Bring hot fried rice
cakes to the table on a platter and immediately pour
over seafood mixture.

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