Chinese orange chicken recipe

How to Prepare / Make / Cook - ?Chinese orange chicken recipe

Fermented black beans give a rich yet not overpowering flavor to this delicate scallop dish, which is perfect for a dinner party. The snow peas lend a colorful and crunchy contrast.

1 pound sea scallop
1 teaspoon sherry
1 teaspoon cornstarch
½ pound snow peas
1 (8-ounce) can sliced water chestnuts, drained (1 cup)
4 tablespoons fermented black beans, coarsely chopped
2 teaspoons light soy sauce
1 teaspoon sugar
3 tablespoons canola, corn, or peanut oil
1 garlic clove, thinly sliced
2 slices unpeeled gingerroot, 1 X 1/8 inch each
2 to 3 tablespoons broth or water (optional)

1. Rinse and drain the scallops. Remove the crescent-shaped muscle and discard. Cut larger pieces in half horizontally so all the scallops are about the same size. Place the scallops in a bowl, stir in the sherry and cornstarch, and mix well. Set aside.

2.Snap and string both ends of the snow peas. If desired, cut larger ones in half on the diagonal. Rinse and drain. Set aside. Place the black beans in a small bowl and add the soy sauce, sugar, and 2 tablespoons water. Set aside.

3. Pour the oil into a wok or stir-fry pan and place over high heat. Add the garlic and gingerroot and stir around the pan until the oil is hot but not smoking; the garlic and gingerroot will sizzle. Add the scallops and stir briskly for 1 to 1 ½ minutes, or until the scallops just begin to turn opaque and are partially cooked. Be careful not to overcook at this stage, since the scallops will continue to cook after the vegetables are added.

4. Add the black bean mixture and continue stirring for 15 seconds. Add the water chestnuts and snow peas. Add broth or water for more gravy, if desired. Stir constantly for another minute until the snow peas turn darker green. Discard the gingerroot, if desired, and transfer the scallops to a serving platter. Serve immediately.