Spicy Kung Pao Scallops and Orange Rice

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

1. 1

   In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.

2. 2

   In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.

3. 3

   In a large skillet or wok, heat the vegetable oil.

4. 4

   Add ginger, garlic and stir fry for 30 seconds.

5. 5

   Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.

6. 6

   Stir the sauce mixture.

7. 7

   Add it to the pan and cook, stirring constantly until the sauce thickens.

8. 8

   Add peanuts and cook 2 minutes.

9. 9

   Stir in sesame oil.

10. 10

    Serve hot over orange rice.

11. 11

    Makes 4 servings.

12. 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. 13

    Makes 4 servings.