KUNG PAO SCALLOPS

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Kung Pao Scallops 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!

Provided by Sommer Clary

Categories     Chinese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

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.

J Mitchell
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I can't wait to try this recipe. It looks absolutely mouthwatering.


Beverly Robinson
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I'm always looking for new and exciting seafood recipes. This one definitely fits the bill!


Tricia F
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This dish is a perfect balance of flavors and textures.


DW RAPTYLE
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I'm a beginner cook and this recipe was easy to follow and turned out delicious.


Teresa Tangen
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Great recipe! I made it for a dinner party and received rave reviews.


Haider khokhar
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My family loved this dish! It's now a regular in our meal rotation.


Hamid Masood
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I highly recommend serving this dish over jasmine rice.


Responsible Icekid
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The veggies were crisp and colorful, adding a nice textural contrast to the scallops.


Riah Xoli
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This recipe is easy to follow and produces restaurant-quality results.


Maruf Ahmad
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I'm not usually a fan of scallops, but this dish changed my mind.


Rickson
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The sauce was rich, flavorful, and had just the right amount of heat.


Naseer Ullah
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5 stars! This recipe is a keeper!


Junior Couts
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The scallops were cooked to perfection, tender and succulent, with a delightful hint of smokiness.


keea turner
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This dish is a true testament to the harmonious marriage of sweet, sour, and savory flavors.


Aya Gadd
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Kung Pao Scallops: A Culinary Symphony of Flavors