Sweet And Sour Seafood Stir-Fry - cooking recipe

Ingredients

1/2 c. dry sherry
1/3 c. rice vinegar
1/3 c. granulated sugar
1 Tbsp. soy sauce
2 Tbsp. cornstarch
3 Tbsp. peanut oil
2 cloves garlic, minced
1 tsp. fresh ginger root, minced
1 lb. large shrimp, cleaned, shelled and deveined
1/2 lb. halved scallops
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1/2 c. bamboo shoots, sliced
6 whole green onions, cut into 1 1/2-inch pieces
steamed rice

Preparation

In a small mixing bowl, stir together sherry, vinegar, soy sauce, sesame seed oil and cornstarch.
Set aside.
In wok or large skillet, heat 1 1/2 tablespoons peanut oil over high heat.
Stir in garlic and ginger.
Add shrimp and scallops.
Stir-fry until shrimp turns pink and scallops are opaque, about 3 to 5 minutes.
Remove from pan.
Add rest of oil to skillet.
Stir in peppers, bamboo shoots and green onions.
Stir-fry 5 to 7 minutes until veggies are crisp-tender.
Return shrimp and scallops to skillet.
Add sauce. Cook, stirring constantly, until mixture comes to a boil and thickens.
Arrange steamed rice around edges of plates.
Spoon stir-fried rice into center.
Serves 4.