Kung Pao Scallops

Kung Pao Scallops
Kung Pao Scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    pound sea scallops

  • MARINADE:

  • 1

    teaspoon sesame oil

  • 2

    teaspoons cornstarh

  • 1/4

    teaspoon salt

  • 1

    pinch freshly-ground white pepper

  • SAUCE:

  • 1/3

    cup chicken broth

  • 3

    tablespoons balsamic vinegar or Chinese rice vinegar

  • 2 1/2

    tablespoons soy sauce

  • 5

    teaspoons sugar

  • 1 1/2

    teaspoons sesame oil

  • COOKING:

  • 1

    small red or green bell pepper seeded

  • 1

    small onion

  • 2

    celery stalks

  • 1

    can whole bamboo shoots - (15 oz)

  • 3

    tablespoons vegetable oil

  • 2

    teaspoons minced ginger

  • 1

    teaspoon minced garlic

  • 6

    whole dried chile peppers

  • 1/2

    teaspoon crushed red pepper

  • 1 1/2

    teaspoons cornstarch dissolved in

  • 1

    tablespoon water

Directions

Cot the scallops in half horizontally. Combine them with the marinade ingredients in a medium bowl and stir to coat. Set aside for 30 minutes. Combine the sauce ingredients in another bowl. Cut the bell pepper and onion into 1-inch squares. Cut the celery diagonally into 1/2-inch slices. Cut the bamboo shoots into 1-inch cubes. Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the sides. Add the scallops and stir-fry until opaque, about 2 minutes. Remove the scallops to a bowl. Add the remaining 1 tablespoon of oil to the wok. Add the ginger, garlic, whole red peppers, and crushed red pepper. Slightly pressing the peppers into the oil with the back of a spatula, cook, stirring, until fragrant, about 10 seconds. Add the bell pepper, onion, celery, and bamboo shoots and stir-fry for 30 seconds. Tipping the bowl of scallops slightly, pour the accumulated juices into the wok and add the sauce. Cover and cook for 1 minute. Return the scallops to the wok. Add the cornstarch solution and cook, stirring, until sauce boils and thickens. This recipe yields 4 servings. Variation: You can cook just about any meat, poultry, or seafood 'kung pao' style. The sauce can also be made ahead of time; simply omit the scallops and the diced vegetables from the above recipe. Keep the sauce on hand in a jar in the refrigerator, and when you're to use it, stir-fry your choice of meat and vegetables and stir in the sauce.

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