Citrus-Soy Marinated King Oyster "Scallops" with Forbidden Black rice Stir Fry

I've been waiting some time to  make this recipe, or just really any recipe that emulates regular scallops.  Finally, I headed back to China and voila...the first thing my eyes zoomed in on were the king oyster mushrooms.

It is crazy how much these really emulate scallops and I will definitely be making the faux scallops again, playing around with another recipe.  Once cooked, the texture and touch was so similar to the real thing!  A fun and kitchy little idea that will make your taste buds dance and put a smile on your face.

 

The black forbidden rice is simple amazing.  I actually prefer forbidden rice over any other kind of rice.  The texture is a bit more firm and tastes slightly nutty. Not only does it taste better to me, but it is the most nutritious of all kinds of rice!  It has the highest amount of protein and double the amount of fiber.  Time to swap out brown rice for the forbidden kind!  Visually, it makes a sexy statement as well!

Citrus-Soy Marinated King Oyster "Scallops" with Forbidden Black rice Stir Fry

 

Ingredients/Directions:

 

for the scallops:

1 large king oyster mushroom, sliced about 1/2 - 3/4 in thick

1/3 c soy sauce

1/2 orange, juiced

1 tbsp. agave nectar

1/2 tbsp sriracha

1 tbsp evoo

 

In a bowl, whisk together the soy sauce, orange juice, agave nectar and sriracha together.  Marinate the mushrooms in this sauce for about 10 minutes.  Save the reserved liquid for reducing and using as garnish at the end.

 

Heat evoo in a saute pan over medium.  Place each "scallop" in the pan and saute each side for about 2-3 minutes.  Poke with finger to assure doneness .  The should feel firm yet tender. 

 

for the forbidden rice stir fry:

1 c forbidden black rice

2 c water or vegetable broth

2 carrots, shredded

5 brussel sprounds, shredded

3 scallions, chopped

1 garlic clove minced

1 tbsp chopped ginger

1 tbsp sesame oil

 

In a pot, bring water or broth to a boil, add in rice, cover and let rice cook for about 25 minutes or until the liquid is absorbed.  Once the rice is done, set aside.  In a wok, heat the sesame oil on medium, add in garlic and ginger and shredded carrots and brussel sprouds and toss for about 3-5 minutes.  Add in the rice and scallions and toss for another minute or two.