Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Each sugar, white wine
-vinegar, chicken broth
2 tb Soy sauce
1 tb Dry sherry
1 1/2 tb Cornstarch
3 tb Salad oil
2 Cloves garlic, minced
1 ts 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 ts Salt
6 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.

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