Best Kung Pao Scallops Recipes

Kung Pao Scallops image

Provided by Sommer Clary

Categories Chinese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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

Spicy Kung Pao Scallops and Orange Rice image

Provided by Gingerbee

Time 18m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb bay scallop (the smaller ones)
2 tablespoons dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1 teaspoon sugar
1 teaspoon hot and spicy szechuan oil
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon fresh ginger (minced)
3 cloves garlic (minced)
2 red peppers (cut into 1" squares)
1 bunch scallion, trimmed and cut into 1 " pieces
1/2 cup dry roasted peanuts
2 teaspoons sesame oil
1 cup converted rice
1 cup chicken broth
1 cup orange juice
1 tablespoon butter
salt
1/2 teaspoon orange zest

Steps:

In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
In a large skillet or wok, heat the vegetable oil.
Add ginger, garlic and stir fry for 30 seconds.
Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
Stir the sauce mixture.
Add it to the pan and cook, stirring constantly until the sauce thickens.
Add peanuts and cook 2 minutes.
Stir in sesame oil.
Serve hot over orange rice.
Makes 4 servings.
RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
Makes 4 servings.

Nutrition Facts : Calories 660.6, Fat 26, SaturatedFat 5.1, Cholesterol 45.3, Sodium 1707.9, Carbohydrate 67.7, Fiber 6.2, Sugar 13.1, Protein 34.9

Kung Pao Scallops Recipe image

Provided by á-174942

Number Of Ingredients 24

MARINADE:
3/4 pound sea scallops
1 teaspoon sesame oil
2 teaspoons cornstarh
1/4 teaspoon salt
1 pinch freshly-ground white pepper
SAUCE:
1/3 cup chicken broth
3 tablespoons balsamic vinegar or Chinese rice vinegar
2 1/2 tablespoons soy sauce
5 teaspoons sugar
1 1/2 teaspoons sesame oil
COOKING:
1 small red or green bell pepper seeded
1 small onion
2 celery stalks
1 can whole bamboo shoots - (15 oz)
3 tablespoons vegetable oil
2 teaspoons minced ginger
1 teaspoon minced garlic
6 whole dried chile peppers
1/2 teaspoon crushed red pepper
1 1/2 teaspoons cornstarch dissolved in
1 tablespoon water

Steps:

Cot 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. 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 sauce boils and thickens. This recipe yields 4 servings. Variation: You can cook just about any meat, poultry, or seafood 'kung pao' style. The sauce can also be made ahead of time; simply omit the scallops and the diced vegetables from the above recipe. Keep the sauce on hand in a jar in the refrigerator, and when you're to use it, stir-fry your choice of meat and vegetables and stir in the sauce.