Spicy Kung Pao Scallops and Orange Rice
- Reviews 1
Ready In: 18 mins
Serves: 4
Ingredients
- 1 lb bay scallop (the smaller ones)
Marinade
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
Sauce
- 1⁄4 cup soy sauce
- 1 teaspoon sugar
- 1 teaspoon hot and spicy szechuan oil
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
For cooking
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger (minced)
- 3 cloves garlic (minced)
- 2 red peppers (cut into 1" squares)
- 1 bunch scallion, trimmed and cut into 1 " pieces
- 1⁄2 cup dry roasted peanuts
- 2 teaspoons sesame oil
ORANGE RICE
- 1 cup converted rice
- 1 cup chicken broth
- 1 cup orange juice
- 1 tablespoon butter
- salt
- 1⁄2 teaspoon orange zest
Directions
- In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
- In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
- In a large skillet or wok, heat the vegetable oil.
- Add ginger, garlic and stir fry for 30 seconds.
- Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
- Stir the sauce mixture.
- Add it to the pan and cook, stirring constantly until the sauce thickens.
- Add peanuts and cook 2 minutes.
- Stir in sesame oil.
- Serve hot over orange rice.
- Makes 4 servings.
- 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.
- Makes 4 servings.
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