Sizzling Sweet and Sour Seafood

Prepare cooking sauce (see below) and set aside.

Heat wok or wide frying pan over high heat. When pan is hot, add 1 1/2 tablespoons 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 tablespoons oil in pan. Add carrot and bamboo shoots and stir-fry for 3 minutes, adding a few drops water if pan appears dry. Add pepper, onion, and salt and stir-fry for 1 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. Turn seafood mixture into a preheated bowl. Bring hot fried rice cakes to the table on a platter and immediately pour over seafood mixture.

For Cooking Sauce - In a bowl, combine all ingredients.