Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Sea Scallop And Peanut Stir Fry In A Thai Honey-Peanut Sauce
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serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Thai Honey-Peanut Sauce
1 1/2 cup chunky style peanut butter
3/4 cup honey
3/4 cup coconut milk
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon garlic, finely chopped
Sea Scallop and Peanut Stir-Fry
4 cups cooked rice
3 pimiento halves, diced 1/4" dice
4 tablespoons vegetable oil
24 sea scallops, medium size (or shrimp)
baby bok choy, shredded
1 cup chives
2 cups blanched string beans
2 cups Napa cabbage, shredded
2 cups baby spinach leaves
2 tablespoons vegetable oil
1 cup chopped, unsalted peanuts
directions
For Thai Honey-Peanut Sauce: In a large bowl or in a food processor, combine all ingredients until well blended. Refrigerate, covered, overnight to blend flavors.
Serve at room temperature as an accompaniment to the Stir-Fry. Reserve 3/4 cup of the sauce to be used in the stir fry recipe.
For Sea Scallop and Peanut Stir-Fry: Cook the rice (can be substituted with any rice: jasmine, Basmati, etc.) until not quite done. Drain, set aside and gently fold in the diced pimientos.
Blanche the string beans until tender.
In a wok or large skillet, stir-fry sea scallops and vegetables in hot oil for 3-5 minutes or until crisp tender. Add red pimientos, rice and reserved stir-fry sauce; toss gently to coat.
Heat through, sprinkle with chopped peanuts and serve immediately with a side dish of Thai Honey peanut sauce and a sprig of baby spinach.
Recipe Source: Wolfgang Hanau
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bakinglover
nutrition data
Nutritional data has not been calculated yet.
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