Remove just the orange colored zest from the oranges. Cut into matchstick size 1-inhc long strips, set 3 tablespoons aside. Juice the oranges, reserving ½ cup.
In a medium bowl, combine the scallops, orange juice, wine, minced ginger and cornstarch. Cover and marinate the scallops for 20 minutes in the refrigerator.
Drain the marinade from the scallops. Heat 3 tablespoons of the oil in a nonstick wok or cooking pan over high heat and swirl to coat pan. Add the tea leaves, ginger pieces, garlic and orange peel and sauté until fragrant, about 30 seconds. Add the scallops and stir-fry until scallops are crisp on the outsides, about 2 minutes. Transfer the scallops to a bowl. Set aside.
Heat the remaining 1 tablespoon of oil in the wok or pan over medium-high heat. Add the leeks and carrots and stir-fry until leeks soften, 1 to 2 minutes. Add the brewed tea and lime juice. Return the scallops to the pan and stir-fry until heated through. Season with salt and pepper. Garnish with cilantro leaves and serve.
Makes 4-6 servings.
Recipe courtesy of Cooking with Green Tea, by Ying Change Compestine.
© 2007 Teas Etc., Inc
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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.
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