2 large oranges
2 leeks cut into strips
2 cloves garlic, minced
4 carrots cut into strips
1 tbsp edible, organic green tea leaves, crushed
1 tbsp minced gingerroot
2 tbsp mirin (a type of Japanese rice wine)
2 tbsp brewed green tea
2 tbsp lime juice
2 tbsp cilantro leaves
3 tbsp ginger
4 tbsp canola oil
4 tsp cornstarch
8 oz Chinese noodles
Salt and white pepper to taste
Zest and juice the oranges – there should be around 3 tablespoons of zest and 1 ½ cups orange juice.
Combine the scallops, orange juice, minced gingerroot, cornstarch and mirin in a medium bowl, then cover and leave the scallops to marinate in the fridge for 20 minutes.
Add 3 tablespoons of the canola oil to a wok and put on a high heat to coat the base. Reduce to a medium heat then add the ginger pieces, garlic, orange zest and green tea leaves and sauté for about 30 seconds, or until fragrant.
Add the marinated scallops and stir fry for 2 minutes on each side. Transfer the scallops and the rest of the wok ingredients into a bowl. Leave to one side.
Heat the last 1tbsp of canola oil in the wok. Add the carrots and leeks and stir fry for 2 minutes or until soft before adding the lime juice and brewed green tea.
Put the scallops back in the pan and stir fry until re-heated then season with salt and pepper.
Serve with Chinese noodles and garnish with the cilantro leaves.
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“Republished with permission from EatGreenTea.com, the original edible green tea.”