Sizzling Sweet and Sour Seafood recipe
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Timings & Yeildings
Prepration : 20
Cooking : 10
Total : 30
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sherry dry
1 1/2 tablespoons cornstarch
3 tablespoons salad oil
2 cloves garlic minced
1 teaspoon ginger minced fresh
1/2 pound shrimp medium-size, raw, shelled, deveined
1/2 pound bay scallops halved
1 each carrot very thinly sliced
1/2 cup bamboo shoots sliced
1 each green bell pepper seeded, cut in one inch squares
5 each green onions cut in 11/2 inch lengths
1/4 teaspoon salt
6 each rice 2 inch squares, sizzling
 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.

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