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Kung Pao Scallops

Magical.Palate's picture
Ingredients
  Sea scallops 3⁄4 Pound
For marinade
  Sesame oil 1 Teaspoon
  Cornstarch 2 Teaspoon
  Salt 1⁄4 Teaspoon
  White pepper 1 Pinch
For sauce
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Balsamic vinegar/Chinese dark rice vinegar 3 Tablespoon
  Soy sauce 2 1⁄2 Tablespoon
  Sugar 5 Teaspoon
  Sesame oil 1 1⁄2 Teaspoon
  Bell pepper 1 Small, seeded (Green / Red Colored)
  Onion 1 Small
  Celery stalks 2
  Canned whole bamboo shoots 15 Ounce (1 Can)
  Vegetable oil 3 Tablespoon
  Minced ginger 2 Teaspoon
  Minced garlic 1 Teaspoon
  Whole dried chili peppers 6
  Crushed red pepper 1⁄2 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon, dissolved in 1 tablespoon water
  Water 1 Tablespoon
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.

Recipe Summary

Cuisine: 
Chinese
Method: 
Stir Fried
Ingredient: 
Scallop

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