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Kung Pao Scallops with Snap Peas

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

Ingredients

  • Sauce:
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 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 1/2 tablespoons vegetable oil
  • 3 tablespoons minced green onions
  • 3 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 1/2 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
  • 3/4 cup dry-roasted peanuts
  • 3 cups hot cooked long-grain rice

Nutrition Information

  • calories 465
  • caloriesfromfat 29 %
  • fat 15.4 g
  • satfat 2.2 g
  • monofat 6.2 g
  • polyfat 6 g
  • protein 24 g
  • carbohydrate 57 g
  • fiber 5.4 g
  • cholesterol 25 mg
  • iron 4.3 mg
  • sodium 825 mg
  • calcium 95 mg

How to Make It

  1. To prepare sauce, combine chicken broth through sesame oil in a bowl, stirring with a whisk. Set aside.

  2. 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.