KUNG PAO SCALLOPS

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.