Sizzling Sweet & Sour Seafood
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
white wine vinegar
|
|
| ⅓ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
ginger
minced fresh |
|
| ½ | pound |
shrimp
medium-size, raw, shelled, deveined |
|
| ½ | pound |
bay scallops
halved |
|
| 1 | each |
carrots
very thinly sliced |
|
| ½ | cup |
bamboo shoots
sliced |
|
| 1 | each |
green bell peppers
seeded, cut in one inch squares |
|
| 5 | each |
scallions, spring or green onions
cut in 11/2 inch lengths |
|
| ¼ | teaspoon |
salt
|
|
| 6 | each |
rice
2 inch squares, sizzling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
|
|
| 79 | ml |
white wine vinegar
|
|
| 79 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 23 | ml |
cornstarch
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
ginger
minced fresh |
|
| 226.8 | g |
shrimp
medium-size, raw, shelled, deveined |
|
| 226.8 | g |
bay scallops
halved |
|
| 1 | each |
carrots
very thinly sliced |
|
| 118 | ml |
bamboo shoots
sliced |
|
| 1 | each |
green bell peppers
seeded, cut in one inch squares |
|
| 5 | each |
scallions, spring or green onions
cut in 11/2 inch lengths |
|
| 1.3 | ml |
salt
|
|
| 6 | each |
rice
2 inch squares, sizzling |
*
|
Directions
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 1½ tablespoon 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 1½ tablespoon 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.
