12 ounces shrimp, peeled and deveined or sea scallops
1 cup bell pepper strips
1 cup unsweetened pineapple chunks
1/2 cup canned bamboo shoots, drained
1/2 cup commercial sweet-sour sauce
hot cooked rice
Instructions:
Heat oil in a wok or nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.
