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

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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
  •   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

Instructions

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