Sweet And Sour Seafood Stir-Fry

• 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

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

sherry, rice vinegar, sugar, soy sauce, cornstarch, peanut oil, garlic, fresh ginger root, shrimp, green pepper, red pepper, bamboo shoots, green onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903812 (may not work)