Spicykungpaoscallopsandorangerice Recipes

SPICY KUNG PAO SCALLOPS AND ORANGE RICE

Steps:

• 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.

CRANBERRY ORANGE RICE

Steps:

• Bring orange juice to a boil on a large saucepan, remove from heat.
• Stir in rice, cranberries, almonds and parsley.
• Cover and let stand 10 minutes.
• Fluff rice with fork before serving.

KUNG PAO SCALLOPS

Steps:

• For the sauce: In a small bowl, combine the soy sauce, chili sauce, vinegar, and sugar. In a separate small bowl, mix together the water and the cornstarch; set aside.
• In a wok, turn the heat onto high and add the oil, when the wok is smoking hot, add the dried chili pods to toast (they are done when they turn dark).
• Add the garlic and onion, stir for 3 seconds, then add the scallops (note: make sure the scallops have been thawed and thoroughly drained in a colander before adding them to the wok).
• Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.

SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE

Steps:

• Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
• Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
• Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
• Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
• Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
• Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI

Steps:

• To Make the Kung Pao Sauce:.
• In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
• To Make Egg White-Cornstarch Mixture:
• In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
• To Prepare the Pasta:.
• Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
• Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
• Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
• When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.