Kung Pao Scallops Recipe

Kung Pao Scallops
submitted by bahuja2001 at ifood.tv

Summary

CuisineMethod
Main Ingredient

Ingredients

 Sea scallops3⁄4 Pound
For marinade
 Sesame oil1 Teaspoon
 Cornstarch2 Teaspoon
 Salt1⁄4 Teaspoon
 White pepper1 Pinch
For sauce
 Chicken broth1⁄3 Cup (5.33 tbs)
 Balsamic vinegar/Chinese dark rice vinegar3 Tablespoon
 Soy sauce2 1⁄2 Tablespoon
 Sugar5 Teaspoon
 Sesame oil1 1⁄2 Teaspoon
 Bell pepper1 Small, seeded (Green / Red Colored)
 Onion1 Small
 Celery stalks2
 Canned whole bamboo shoots15 Ounce (1 Can)
 Vegetable oil3 Tablespoon
 Minced ginger2 Teaspoon
 Minced garlic1 Teaspoon
 Whole dried chili peppers6
 Crushed red pepper1⁄2 Teaspoon
 Cornstarch1 1⁄2 Teaspoon, dissolved in 1 tablespoon water
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1319 Calories from Fat 560

% Daily Value*

Total Fat 63 g97.3%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 112.3 mg

Sodium 3799.8 mg158.3%

Total Carbohydrates 117 g39.1%

Dietary Fiber 18.9 g75.5%

Sugars 60.1 g

Protein 69 g138.7%

Vitamin A 175.4% Vitamin C 156.2%

Calcium 19.6% Iron 26.9%

*Based on a 2000 Calorie diet

Directions

1. Cut 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.
2. 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 the sauce boils and thickens.
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