Recipe - Sizzling Sweet And Sour Seafood

1/3 cup Each sugar, white wine
vinegar, chicken broth
2 tablespoon Soy sauce
1 tablespoon Dry sherry
1 One half tablespoon Cornstarch
3 tablespoon Salad oil
2 Cloves garlic, minced
1 teaspoon Minced fresh ginger
One half pound Mediumsize raw shrimp,
shelled and deveined
One half pound Scallops, halved
1 Carrot, very thinly cut or sliced up
One half cup Sliced bamboo shoots
1 Green pepper, seeded and cut
in one inch squares
5 Whole green onions, cut in 1
One half inch lengths
One fourth teaspoon 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 One half 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini