Sizzling Sweet and Sour Seafood

Recipe Ingredients

1/3 cup	78ml	Sugar - white wine
		Chicken broth
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Dry sherry
1 1/2 tablespoons	22ml	Cornstarch
3 tablespoons	45ml	Salad oil
2		Garlic - minced
1 teaspoon	5ml	Minced fresh ginger
1/2 lb	227g / 8oz	Medium-size raw shrimp - shelled and deveined
1/2 lb	227g / 8oz	Scallops - halved
1		Carrot - very thinly sliced
1/2 cup	118ml	Sliced bamboo shoots
1		Green pepper - seeded and cut
		One inch squares
5		Green onions - cut in 1
1		Lengths
1/4 teaspoon	1.3ml	Salt
6		Sizzling rice

Recipe Instructions

In a bowl, combine sugar, vinegar, broth, soy sauce, sherry and 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.

Source:
Mrs. Robert F Lewis

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