---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
     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.