Instructions: This is a Szechuan style item which will warm your tummy. Serve with a generous helping of steamed rice and a glass of ice water. If you like it hotter, just add more hot bean sauce.

PREPARATION: Peel the shrimp and make a deep cut in the back so they will open up flower style while cooking. Devein if necessary at the same time.

If the scallops are large, slice each across the grain into two or three pieces. Sprinkle with the starch, toss and add the soy sauce

Put aside while you prepare the balance of the ingredients.

Prepare the vegetables. Mix the sauce ingredients [A] together in a measuring cup. Stir well to dissolve the Tapioca starch and sugar.

COOKING: Heat about one Tbsp. oil in your wok and add the shrimp and scallops. Stir fry until the shrimp are opaque and almost done, about one to two minutes. Sprinkle with the wine, stir fry for another half a minute and remove from the wok.

Add 2 Tbsp. Oil to the wok and add the garlic and onion. Stir fry for about half a minute being careful not to burn the garlic.

Add the water chestnuts and stir fry for a moment. Add the remaining vegetables and salt. Stir fry for about one minute. Return shrimp and any juices to the wok.

Give the sauce mixture a stir to recombine the starch and add to the wok.

Bring to a boil and cook until the sauce thickens and clears. Transfer to a serving dish, garnish and serve at once.

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