Name: Sizzling Sweet and Sour Seafood
Ingredients: 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

Don’t just teach your children external self-control; train them to understand temptation and resist it. Don’t just teach them manners; teach them why pride is sinful and why greed, lust, selfishness, and covetousness dishonor God. Punish them for external offenses, but teach them that the root issue is always a deeper problem – corruption in their hearts. When you correct them, don’t do it merely to satisfy you as the offended, irritated, frustrated parent. That’s anger; it’s vengeance. But when you correct them help them to see that it is first of all God who has been offended and that He offers reconciliation through Jesus Christ (2 Corinthians 5:20).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Chinese	Chinese, Seafood	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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