Sizzling Sweet & Sour Seafood
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 Mediu...
Ingredients
- 1/3cup each sugar, white wine
- 1tbsp dry sherry
- 11/2 tb cornstarch
- 3tbsp salad oil
- 2Clovegarlic, minced
- 1tsp minced fresh ginger
- 1/2lbmedium-size raw shrimp,
- 1carrot, very thinly sliced
Directions
- 1
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, minc
- 2
Heat wok or wide frying pan over high heat
- 3
When pan is hot, add 1 1/2 T 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 T 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