Sizzling Sweet and Sour Seafood
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/3 cup sugar -- white wine
1 can chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 1/2 tablespoons cornstarch
3 tablespoons salad oil
2 cloves garlic -- minced
1 teaspoon minced fresh ginger
1/2 pound medium-size raw shrimp -- shelled and deveined
1/2 pound scallops -- halved
1 medium carrot -- very thinly sliced
1/2 cup sliced bamboo shoots
1 medium green pepper -- seeded and cut one inch squares
5 whole green onions -- cut in 1 inch lengths
1/4 teaspoon salt
6 pieces sizzling rice
 

Preparation:

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.