Stir-Fried Spicy Scallops with Orange Peel


Preparation info
  • Serves


    as a main course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is a delicious dish, one that combines features from my two favorite Chinese cuisines—Hunan and Shanghai. The Hunan half of the dish is the stir-fry of plush scallops and crunchy water chestnuts, in a pungent sauce dotted with bits of orange or tangerine peel and chili. The Shanghai half is the border of deep-fried spinach threads. They have a wonderful, almost smoky taste, even better to my tongue than the fried seaweed which one finds often in Shanghai dishes and which inspired this