6 oz peeled sm shrimp
6 oz white-fleshed fish
1 Tbsp rice wine/sherry/sake
2 tsp cornstarch
1/2 tsp salt
2 oz canned bamboo shoots (drain)
1 med carrot
2 oz. froz. peas
2 green onions
4 slice fr. ginger
10-12 pieces crisp rice
2-3 Tbsp veg oil, oil for frying
SAUCE
3 c water
1/2 c ketchup
1 tsp dark soy sauce
2 Tbsp white vinegar
1 1/2 Tbsp sugar
2-3 tsp chili sauce w/garlic
2-3 drops red food color (opt)
2 1/2 Tbsp cornstarch
Directions:
Cut shrimp, rinse, pat dry. Cut fish to 1" cubes. Marinate 10 min in wine, cornstarch, salt.
Cut bamboo shoots, carrot to sm cubes/slices.
Thaw peas. Cut onions in diagonal slices, shred ginger.
Prepare crisp rice in advance.
Cook 1 3/4 c rice in 2 1/2 c water over low heat. Press into greased baking dish. Bake @ 275F until crisp. Break into squares.
Stirfry carrot, seafood. Add vegetables, ginger. Mix sauce, simmer 2-3 minutes, stirring frequently until sauce is thick, clear. Return seafood, vegetabkes, leave over Low while rice cakes are fried. Fry baked rice until golden. Serve.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005
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