Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dry sherry
     1/3           cup  rice vinegar
     1/3           cup  granulated sugar
  1         tablespoon  soy sauce
     1/8      teaspoon  sesame seed oil
  2        tablespoons  cornstarch
  3        tablespoons  peanut oil
  2             cloves  garlic -- minced
  1           teaspoon  fresh ginger -- minced
     1/2         pound  cleaned and shelled large shrimp
     1/2         pound  halved scallops
  1                     green pepper -- cut in chunks
  1                     red pepper -- cut in chunks
     1/2           cup  bamboo shoots -- sliced
  6              whole  green onions -- cut into 1 1/2" pieces
                        steamed rice

Preparation:

1. In a small bowl, stir together sherry, vinegar, sugar, soy sauce, sesame seed oil and cornstarch and set aside.

2. In a wok or large skillet, heat 1 1/2 T. peanut oil on high heat. Stir in garlic and ginger. Add shrimp and scallops. Stir fry until shrimp turn pink and scallops are opaque, about 3-5 minutes. Remove from pan.

3. Add rest of oil to skillet. Stir in peppers, bamboo shoots and green onions. Stir fry 5 to 7 minutes until veggies are crisp and tender.

4. Return shrimp and scallops to skillet and add the sauce. Cook, stirring constantly until mixture comes to a boil and thickens.

5. Arrange steamed rice around the edges of your plates and then spoon the mixture into the center of the plates. Serve immediately.

Nutritional Information:

958 Calories (kcal); 41g Total Fat; (42% calories from fat); 7g Protein; 117g Carbohydrate; 0mg Cholesterol; 1067mg Sodium