Preparation:
1. In a small bowl, stir together sherry, vinegar, sugar, soy sauce, sesame seed oil and cornstarch and set aside.
2. In a wok or large skillet, heat 1 1/2 T. peanut oil on high heat. Stir in garlic and ginger. Add shrimp and scallops. Stir fry until shrimp turn pink and scallops are opaque, about 3-5 minutes. Remove from pan.
3. Add rest of oil to skillet. Stir in peppers, bamboo shoots and green onions. Stir fry 5 to 7 minutes until veggies are crisp and tender.
4. Return shrimp and scallops to skillet and add the sauce. Cook, stirring constantly until mixture comes to a boil and thickens.
5. Arrange steamed rice around the edges of your plates and then spoon the mixture into the center of the plates. Serve immediately. | 