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Cooked by: Chef / Last Modified: 3/10/2008 / Base: Seafood / Number of Servings: 4 |
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Directions: 1/3 c White wine vinegar
1/3 c Chicken broth
2 tb Soy sauce
1 tb Dry sherry
1 1/2 tb Cornstarch
3 tb Salad oil
2 x Cloves garlic, minced
1 ts Minced fresh ginger
1/2 lb Medium-size raw shrimp
1/2 lb Scallops, halved
1 x Carrot, very thinly sliced
1/2 c Sliced bamboo shoots
1 x Green pepper, seeded and cut
5 x Whole green onions, cut
1/4 ts Salt
6 x 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 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.
| Ingredients:
1/3 Cup(s) Sugar |
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