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Kung Pao Scallops
A Sweet Pea Chef
Super easy, fast and delicious kung pao scallops.
5
from 1 vote
Print Recipe
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course
Dinner
Cuisine
Chinese
Servings
4
Calories
466
kcal
Equipment
Skillet
mixing bowl
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Ingredients
1x
2x
3x
FOR THE SAUCE:
¾
cup
low-sodium chicken broth
¼
cup
low-sodium soy sauce
1
tablespoon
sugar
1
tablespoon
arrowroot starch
2
tablespoon
white wine vinegar
1
teaspoon
sesame oil
FOR THE SCALLOPS/STIR FRY:
½
tablespoon
sesame oil
½
tablespoon
olive oil
3
cloves
garlic
minced
1
tablespoon
fresh ginger
minced
1
teaspoon
chili paste
1
lb
bay scallops
cut in half
1
8-oz. can
sliced water chestnuts
rinsed and drained
1
lb
fresh sugar snap peas
4
green onions
thinly sliced
1
cup
raw peanuts
optional: 3 cups steamed white rice
Instructions
To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.
For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.
Add the garlic, ginger and chili paste and stir-fry for 1 minute.
Add the scallops and stir-fry for 1 minute.
Add the water chestnuts and stir-fry for 2 minutes.
Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.
Stir in the peanuts.
Serve with rice.
Nutrition
Serving:
1.5
cups
Calories:
466
kcal
Carbohydrates:
36.9
g
Protein:
30
g
Fat:
12.5
g
Saturated Fat:
3.3
g
Cholesterol:
28.6
mg
Sodium:
1103.1
mg
Fiber:
8.5
g
Sugar:
12.5
g
Vitamin A:
400
IU
Vitamin C:
100.7
mg
Calcium:
110
mg
Iron:
5.8
mg
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