Ingredients for Spicy Kung Pao Scallops And Orange Rice
- Bay Scallop
- Dry Sherry
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Szechuan Oil
- 1 teaspoon sesame oil + 1 teaspoon for garnish
- 1 tablespoon hoisin sauce
- 1 tablespoon vegetable oil
- Fresh Ginger
- 2 cloves minced garlic
- Red Peppers
- Scallion
- Dry Roasted Peanuts
- Converted Rice
- 1 1/4 cups chicken broth
- Orange Juice
- 1 tablespoon butter
- Salt
- Orange Zest
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How to Make Spicy Kung Pao Scallops And Orange Rice
- In a medium bowl, whisk together 2 tablespoons sherry and 1 tablespoon cornstarch until smooth. Add 1 pound scallops and gently toss to coat. Set aside for 10 minutes.
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon hot Szechuan oil, 1 teaspoon sesame oil, and 1 tablespoon hoisin sauce.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add 1 tablespoon minced ginger and 2 cloves minced garlic. Stir-fry for 30 seconds until fragrant.
- Add the marinated scallops, 1/2 cup sliced red bell pepper, and 2 scallions (chopped). Cook, stirring constantly, for 4-5 minutes, or until the scallops are opaque and cooked through.
- Stir the prepared sauce mixture.
- Add the sauce to the skillet and cook, stirring constantly, until thickened (about 1-2 minutes).
- Add 1/2 cup roasted peanuts and cook for 2 minutes.
- Stir in 1 teaspoon sesame oil.
- Serve immediately over prepared orange rice.
- **Orange Rice:** Combine 1 cup uncooked rice, 1 1/4 cups chicken broth, 1/2 cup orange juice, 1 tablespoon butter, and salt and pepper to taste in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Makes 4 servings
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
52g
Fat
25g
Carbs
22g
