1/3 C. each sugar, white wine vinegar, chicken broth
2 T. soy sauce
1 T. dry sherry
1 1/2 T. cornstarch
3 T. salad oil
2 cloves garlic, minced
1 tsp. minced fresh ginger
1/2 lb. medium-size raw shrimp, shelled and deveined
1/2 lb. scallops, halved
1 carrot, very thinly sliced
1/2 C. sliced bamboo shoots
1 green pepper, seeded and cut in one inch squares
5 whole green onions, cut in 1 1/2 inch lengths
1/4 tsp. salt
6 (2-inch) squares sizzling rice

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 tablespoons 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 tablespoons 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

B-man :wink: