Kung Pao Scallops

15 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    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).
  3. 3
    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).
  4. 4
    Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.

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