KUNG PAO SCALLOP RECIPES

Name: Kung Pao Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons soy sauce; 2 tablespoons chili sauce (preferably Sriracha); 1 tablespoon white wine vinegar; 1 teaspoon white wine vinegar; 2 teaspoons sugar; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons canola oil; 8 whole dried red chili pods; 2 cloves garlic, minced; 3 green onions, sliced into 1 1/2 inch pieces; 1/2 teaspoon crushed red pepper flakes; 1 1/2 lbs scallops (the small ones); 1 tablespoon peanuts; 1 teaspoon green onion, sliced, for garnish

KUNG PAO SCALLOPS RECIPE - FOOD.COM

Kung Pao Scallops Recipe - Food.com image

I am a huge fan of kung pao anything, and also of scallops. So it is only natural that one of my favorite Chinese dishes is kung pao scallops! It is super easy to make, and sure to impress. Enjoy!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons soy sauce
2 tablespoons chili sauce (preferably Sriracha)
1 tablespoon white wine vinegar
1 teaspoon white wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons canola oil
8 whole dried red chili pods
2 cloves garlic, minced
3 green onions, sliced into 1 1/2 inch pieces
1/2 teaspoon crushed red pepper flakes
1 1/2 lbs scallops (the small ones)
1 tablespoon peanuts
1 teaspoon green onion, sliced, for garnish

Steps:

For the sauce: In a small bowl, combine the soy sauce, chili sauce, vinegar, and sugar. In a separate small bowl, mix together the water and the cornstarch; set aside.
In a wok, turn the heat onto high and add the oil, when the wok is smoking hot, add the dried chili pods to toast (they are done when they turn dark).
Add the garlic and onion, stir for 3 seconds, then add the scallops (note: make sure the scallops have been thawed and thoroughly drained in a colander before adding them to the wok).
Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.

Nutrition Facts : Calories 303.2, FatContent 9.6, SaturatedFatContent 0.8, CholesterolContent 56.3, SodiumContent 899.2, CarbohydrateContent 21.3, FiberContent 1.7, SugarContent 3.9, ProteinContent 32.5

KUNG PAO SCALLOPS WITH SNAP PEAS RECIPE | MYRECIPES

Kung Pao Scallops with Snap Peas Recipe | MyRecipes image

Provided by MyRecipes

Yield serves 6 (serving size: 1 1/3 cups stir-fry and 1/2 cup rice)

Number Of Ingredients 19

Ingredients

Sauce:
¾ cup fat-free, less-sodium chicken broth
¼ cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons sake (rice wine)
2 tablespoons Chinese black vinegar or Worcestershire sauce
1 teaspoon dark sesame oil
Stir-fry:
1?½ tablespoons vegetable oil
3 tablespoons minced green onions
3 tablespoons minced garlic
2 tablespoons minced fresh ginger
1?½ teaspoons chili paste with garlic (such as sambal oelek)
1 pound large sea scallops, cut in half
2 (8-ounce) cans sliced water chestnuts, rinsed and drained
1 pound fresh or 2 (9-ounce) packages frozen sugar snap peas, thawed
¾ cup dry-roasted peanuts
3 cups hot cooked long-grain rice

Steps:

To prepare sauce, combine chicken broth through sesame oil in a bowl, stirring with a whisk. Set aside.
To prepare stir-fry, heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add onions, garlic, ginger, and chili paste; stir-fry 15 seconds. Add scallops; stir-fry 1 minute. Add water chestnuts; stir-fry 1 1/2 minutes. Add sauce mixture and peas. Bring to a boil; cook 1 minute or until thick. Stir in peanuts. Serve with rice.

Nutrition Facts : Calories 465 calories, CarbohydrateContent 57 g, CholesterolContent 25 mg, FatContent 15.4 g, FiberContent 5.4 g, ProteinContent 24 g, SaturatedFatContent 2.2 g, SodiumContent 825 mg

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