RECIPES OF CHINA

Ingredients

1/3 cup

1/3 cup

1/3 cup

1/3 cup

2 tbsp

1 tbsp

1 1/2 tbsp

3 tbsp

3 cloves

1 tsp

1/2 lb

1/2 lb

1

1/2 cup

1

5

1/4 tsp

6

Sugar

White wine
Vinegar

Chicken broth
Soy sauce
Dry sherry
Cornstarch
Salad oil
Garlic (minced)
Fresh ginger (minced)
Raw shrimp  (medium-size) (shelled and deveined)
Scallops (halved)
Carrot (very thinly sliced)
Bamboo shoots (sliced)
Green pepper (seeded and cut in one inch squares)
Whole green onions (cut in 1 1/2 inch lengths)
Salt
2 inch squares sizzling rice

1. In a bowl, combine sugar, vinegar, broth, soy sauce, sherry and cornstarch for cooking sauce, set aside
2. Heat wok or wide frying pan over high heat
3. When pan is hot, add 1 1/2 tbsp of the oil
4. When oil begins to heat, add garlic and ginger
5. Stir once, then add shrimp and scallops and stir fry until shrimp turn pink and scallops are opaque throughout (about 3
     minutes)
6. Remove from pan and set aside
7. Heat the remaining 1 1/2 tbsp oil in the pan
8. Add carrot and bamboo shoots and stir fry for 3 minutes, adding a
     few drops of water if pan appears dry.
9. Add pepper, onion, and salt and stir fry for one minute
10. Return shrimp and scallops to pan.
11. Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens
12. Turn off heat, cover and keep hot while you fry sizzling rice as recipe directs.
13. Turn seafood mixture into a preheated bowl
14. Bring hot fried rice cakes to the table on a platter and immediately pour over seafood mixture