Super easy, fast and delicious kung pao scallops.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4

Ingredients

For the Sauce:

    •    3/4 cup chicken broth
    •    1/4 cup low-sodium soy sauce
    •    1 tbsp sugar
    •    1 tbsp cornstarch
    •    2 tbsps white wine vinegar
    •    1 tsp sesame oil

For the Scallops / Stir Fry:

    •    1/2 tbsp sesame oil
    •    1/2 tbsp olive oil
    •    3 cloves garlic minced
    •    1 tbsp fresh ginger minced
    •    1 tsp chili paste
    •    1 lb. bay scallops cut in half
    •    1 can sliced water chestnuts rinsed and drained
    •    1 lb. fresh sugar snap peas
    •    4 green onions thinly sliced
    •    1 cup dry-roasted peanuts
    •    3 cups hot cooked white rice (optional)

Method

1. To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.
   
   
2. For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.
   
   
3. Add the garlic, ginger and chili paste and stir-fry for 1 minute.
   
   
4. Add the scallops and stir-fry for 1 minute.
   
   
5. Add the water chestnuts and stir-fry for 2 minutes.
   
   
6. Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.
   
   
7. Stir in the peanuts.
   
   
8. Serve with rice.

This great family recipe is thanks to A-Sweet-Pea-Chef Recipes at https://www.asweetpeachef.com/kung-pao-scallops/