Spicy Kung Pao Scallops and Orange Rice

Total Time
18mins
Prep 10 mins
Cook 8 mins

Published in Newsday 1995, according to chinese legend, Kung Pao means "guardian of the throne" and named for the General that was in charge of protecting the emperor. To me it means "take-out", but this great dish is easy enough to make at home. You can substitute chicken and have a second meal to keep it interesting! Enjoy.

Ingredients Nutrition

Directions

  1. In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
  2. In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
  3. In a large skillet or wok, heat the vegetable oil.
  4. Add ginger, garlic and stir fry for 30 seconds.
  5. Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
  6. Stir the sauce mixture.
  7. Add it to the pan and cook, stirring constantly until the sauce thickens.
  8. Add peanuts and cook 2 minutes.
  9. Stir in sesame oil.
  10. Serve hot over orange rice.
  11. Makes 4 servings.
  12. RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
  13. Makes 4 servings.

Reviews

(1)
Most Helpful

We made this trying to replicate PF Changs kung pao scallops. It was really good, but didn't taste the same. We would definetally make again!

Frugal chef April 14, 2007

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