Kung Pao Scallops

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 2 tablespoons chili sauce (preferably sriracha)
• 1 tablespoon wine vinegar
• 1 teaspoon 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

Recipe

• 1 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.
• 2 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).
• 3 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).
• 4 add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.