Spicy Kung Pao Scallops and Orange Rice |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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:
1 lb bay scallop (the smaller ones) |
2 tablespoons dry sherry |
1 tablespoon cornstarch |
1/4 cup soy sauce |
1 teaspoon sugar |
1 teaspoon hot and spicy szechuan oil |
1 teaspoon sesame oil |
1 tablespoon hoisin sauce |
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 |
1 cup converted rice |
1 cup chicken broth |
1 cup orange juice |
1 tablespoon butter |
salt |
1/2 teaspoon orange zest |
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.
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