Spicy Kung Pao Scallops and Orange Rice Recipe

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.