Spicy Kung Pao Scallops and Orange Rice

Name: Spicy Kung Pao Scallops and Orange Rice
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
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

Submitted by Gingerbee

"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."

Download

Ready In:: 18mins
Ingredients:: 21
Serves:: 4

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

In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
In a large skillet or wok, heat the vegetable oil.
Add ginger, garlic and stir fry for 30 seconds.
Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
Stir the sauce mixture.
Add it to the pan and cook, stirring constantly until the sauce thickens.
Add peanuts and cook 2 minutes.
Stir in sesame oil.
Serve hot over orange rice.
Makes 4 servings.
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.
Makes 4 servings.

Questions & Replies

Got a question? Share it with the community!

Reviews

We made this trying to replicate PF Changs kung pao scallops. It was really good, but didn't taste the same. We would definetally make again!

Frugal chef

RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

View Full Profile