Kung Pao Stir Fry with Bay Scallops, Plum Tomatoes and Peppers

December 11, 2013
2 Ratings
Photo by cookingwithtomandanita.blogspot.com
  • Serves 2
Author Notes

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

What You'll Need
  • For the solid ingredients
  • 6 ounces Bay scallops
  • 3 green onions
  • 1/2 basket of plum tomatoes, whole
  • 1/2 large green Bell pepper, chopped 3/4"
  • 1/2 large yellow Bell pepper, chopped 3/4"
  • 1 large green jalapeno, chopped 1/4"
  • 3/4 cup long grain Basmati rice
  • 4 medium cloves of garlic, sliced thin
  • 1/2 cup roasted peanuts
  • 1/2 tablespoon fresh ginger root, grated fine
  • For the sauce
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup dry white wine or sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon corn starch
  • 1 tablespoon Asian chile sauce (less if you want it less spicy)
  • 1 pinch red pepper flakes
  • 1/2 teaspoon freshly ground pepper
  • zest from 1 orange
  1. Start the rice cooking in boiling water.
  2. In a small bowl, combine the sauce ingredients.
  3. Grate the ginger and slice the garlic. Pat the bay scallops as dry as you can get them.
  4. 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.
  5. Cook the ginger and garlic, stirring constantly until the garlic turns clear; less than 1 minute.
  6. Add the other 1 ½ T of the oil and the vegetables and cook until they start to soften, about 2 minutes.
  7. 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.
  8. Drain the rice thoroughly.
  9. Spoon the rice onto warm plates or into warm bowls. Spoon the Kung pow mixture onto the rice. Garnish with the orange zest.

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