Spicy Kung Pao Scallops And Orange Rice - cooking recipe

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

Preparation

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.