Kung Pao Scallops with Snap Peas

kung-pao-scallops Recipe
Leigh Beisch

Yield:

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

Nutritional 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

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

Preparation

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.

Note:

September 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note