Spicy Kung Pao Scallops And Orange Rice

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.