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1/3 cup Sugar
1/3 cup Wine Vinegar
1/3 cup Chicken Broth
2 tablespoon Soy Sauce
1 tablespoon Sherry, Dry
1½ tablespoon Cornstarch
3 tablespoon Salad Oil
2 Garlic Cloves, Minced
1 teaspoon Ginger, Minced
8 ounce Shrimp, Prepared
8 ounce Scallops, Halved
1 Carrot, Sliced (thinly)
½ cup Bamboo Shoots, Sliced
1 Green Pepper, Seeded & Finely Chopped Pick
5 Green Onions, Thickly Sliced
¼ teaspoon Salt
6 Rice Cakes
In a bowl, combine sugar, vinegar, broth, soy sauce, sherry & cornstarch for cooking sauce. Heat wok over high heat. When hot, add half of the oil and 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 .
Heat the remaining 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.
1/3 cup Wine Vinegar
1/3 cup Chicken Broth
2 tablespoon Soy Sauce
1 tablespoon Sherry, Dry
1½ tablespoon Cornstarch
3 tablespoon Salad Oil
2 Garlic Cloves, Minced
1 teaspoon Ginger, Minced
8 ounce Shrimp, Prepared
8 ounce Scallops, Halved
1 Carrot, Sliced (thinly)
½ cup Bamboo Shoots, Sliced
1 Green Pepper, Seeded & Finely Chopped Pick
5 Green Onions, Thickly Sliced
¼ teaspoon Salt
6 Rice Cakes
In a bowl, combine sugar, vinegar, broth, soy sauce, sherry & cornstarch for cooking sauce. Heat wok over high heat. When hot, add half of the oil and 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 .
Heat the remaining 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.
