Kung Pao Stir Fry With Bay Scallops, Plum Tomatoes And Peppers

• 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 1/2 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 1/2 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.

ingredients, bay scallops, green onions, basket of plum tomatoes, green bell pepper, yellow bell pepper, green jalapeno, long grain basmati rice, garlic, peanuts, fresh ginger root, fresh squeezed orange juice, white wine, oyster sauce, hoisin sauce, dark sesame oil, corn starch, chile sauce, red pepper, freshly ground pepper, zest from

Taken from food52.com/recipes/25381-kung-pao-stir-fry-with-bay-scallops-plum-tomatoes-and-peppers (may not work)