Spicy Kung Pao Scallops And Orange Rice

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

    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.

No additional tips available.