π€πΆοΈπ Spicy Kung Pao Scallops and Orange Rice Recipe π€πΆοΈπ
Description: Delve into the intriguing history behind the name “Kung Pao,” meaning “guardian of the throne,” originating from Chinese legend, embodying the valor of a General tasked with safeguarding the emperor. However, in contemporary context, it signifies indulging in the comforting allure of take-out. But fear not, for this culinary gem can easily grace your home kitchen. Feel free to tantalize your taste buds by swapping scallops with chicken for a delightful variation, ensuring each meal is a unique adventure to savor.
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Total Time: 18 minutes
Servings: 4
Ingredients:
For Spicy Kung Pao Scallops:
- 1 pound bay scallops
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 scallion, sliced
- 1/2 cup roasted peanuts
- 2 tablespoons vegetable oil
- 1/2 teaspoon hot Szechuan oil (optional)
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
For Orange Rice:
- 1 cup converted rice
- 2 cups chicken broth
- 1/4 cup orange juice
- 1 tablespoon butter
- Salt and pepper to taste
- Zest of 1 orange
Instructions:
For Spicy Kung Pao Scallops:
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In a medium bowl, combine dry sherry and cornstarch, stirring until well mixed. Add the bay scallops, ensuring they are coated evenly, and set aside for 10 minutes to marinate.
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In a small bowl, prepare the sauce by combining soy sauce, sugar, hoisin sauce, hot Szechuan oil (if using), and sesame oil. Mix well and set aside.
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add minced ginger and garlic to the hot oil, stirring continuously for about 30 seconds until fragrant.
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Carefully add the marinated scallops to the skillet, along with sliced scallions and red pepper if desired. Cook, stirring constantly, for 4 to 5 minutes or until the scallops become opaque and thoroughly cooked.
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Stir in the prepared sauce mixture, ensuring all ingredients are well combined. Continue cooking and stirring until the sauce thickens to your desired consistency.
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Add roasted peanuts to the skillet and cook for an additional 2 minutes, allowing them to infuse their nutty flavor into the dish.
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Finally, drizzle sesame oil over the prepared Kung Pao scallops, giving them a glossy finish and an extra burst of aroma.
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Serve the piping hot Spicy Kung Pao Scallops over a bed of fragrant orange rice for a harmonious blend of flavors and textures.
For Orange Rice:
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In a medium saucepan, combine converted rice, chicken broth, orange juice, butter, salt, and pepper.
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Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan with a lid, and allow the rice to simmer gently for about 20 minutes, or until it becomes tender and fluffy.
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Once the rice is cooked to perfection, zest a fresh orange directly into the pot, infusing the rice with a burst of citrusy aroma and flavor.
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Fluff the orange-infused rice with a fork, ensuring the zest is evenly distributed throughout the grains.
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Your tantalizing Orange Rice is now ready to accompany the Spicy Kung Pao Scallops, elevating the dining experience with its vibrant color and refreshing taste.
Enjoy your Culinary Adventure!
Dive into the tantalizing world of Chinese cuisine with this Spicy Kung Pao Scallops and Orange Rice recipe, brimming with exotic flavors and culinary flair. Whether you’re seeking a quick and easy meal option or aiming to impress your guests with a gourmet delight, this recipe promises to deliver satisfaction with every bite. So gather your ingredients, fire up your skillet, and embark on a culinary journey that’s sure to tantalize your taste buds and leave you craving for more!
