We use a rather westernized sauce; and this time we made the Kung Pao with bay scallops, plum tomatoes and mixed peppers. A fabulous combination that is beautifully colorful and delicious to eat.
There are a lot of ingredients and the preparation takes awhile; but the scallops,vegetables and sauce cook while the rice is cooking so cooking time is about 20 minutes. We could not find any Asian red peppers or red jalapenos in our area, so we used a large green jalapeno which we know we can handle and garnished the dish with a habanero pepper (which we did not eat). —Tom and Anita Morgan
For the solid ingredients
basket of plum tomatoes, whole
large green Bell pepper, chopped 3/4"
large yellow Bell pepper, chopped 3/4"
large green jalapeno, chopped 1/4"
long grain Basmati rice
medium cloves of garlic, sliced thin
fresh ginger root, grated fine
For the sauce
fresh squeezed orange juice
dry white wine or sherry
dark sesame oil
Asian chile sauce (less if you want it less spicy)
Grate the ginger and slice the garlic. Pat the bay scallops as dry as you can get them.
Put 1 ½ T oil in the wok, swirl covering bottom and sides then on medium high heat, cook the scallops, while stirring until their edges just start to darken; about 1-2 minutes. Remove the scallops and set aside.
Cook the ginger and garlic, stirring constantly until the garlic turns clear; less than 1 minute.
Add the other 1 ½ T of the oil and the vegetables and cook until they start to soften, about 2 minutes.
Stir the sauce and add to the wok with the peanuts and scallops. Stir and toss until everything is glazed with the sauce. Immediately remove from the heat.
Drain the rice thoroughly.
Spoon the rice onto warm plates or into warm bowls. Spoon the Kung pow mixture onto the rice. Garnish with the orange zest.