Spicy Szechuan Style Shrimp and Scallops
| Yield: | 1 Servings |
| Categories: |
| 3/4 | lb | Medium green shrimp; shelled |
| 1/2 | lb | Large scallops; bite sized pieces |
| 1 | tb | Chinese light soy sauce |
| 1 | ts | Tapioca starch |
| 1 | tb | Chinese cooking wine |
| 1 | sm | Onion; 1/2" wedges |
| 3 | Cloves fresh garlic; finely minced | |
| 1/4 | lb | Snow peas; strung, rinsed |
| 1/2 | c | Bamboo shoots; shredded |
| 1/2 | cn | Sliced water chestnuts |
| 1/2 | ts | Salt |
| Peanut oil for stir frying | ||
| Sunflower seeds for garnish | ||
| SAUCE MIXTURE | ||
| 3 | tb | Hot bean sauce |
| 1 | tb | Sesame oil |
| 1 | tb | Chinese cooking wine |
| 1 | ts | Sugar |
| 1/2 | c | Chicken broth |
| 1 | tb | Chinese dark soy sauce |
| 1 | tb | Sweet bean sauce |
| 1 | tb | Tapioca starch |
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