Kung Pao Scallops with Snap Peas

Name: Kung Pao Scallops with Snap Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams sliced water chestnuts, rinsed and drained; 2 teaspoons chili paste with garlic (such as sambal oelek); 710 milliliters hot cooked long-grain rice; 1 Tbsp cornstarch; 1 teaspoon dark sesame oil; 177 milliliters dry-roasted peanuts; 177 milliliters fat-free, less-sodium chicken broth; 2 Tbsps minced fresh ginger; 3 Tbsps minced garlic; 3 Tbsps minced green onions; 59 milliliters low-sodium soy sauce; 3 Tbsps sake (rice wine); 454 grams sea scallops, cut in half; 2 Tbsps sugar; 510 grams pound fresh or 2 packages frozen sugar snap peas, thawed; 2 Tbsps vegetable oil; 2 Tbsps Chinese black vinegar or Worcestershire sauce

This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 374 calories, 11g of protein, and 14g of fat per serving. Not From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up ginger, cornstarch, worcestershire sauce, and a few other things to make it today.

Instructions

To prepare sauce, combine chicken broth through sesame oil in a bowl, stirring with a whisk. Set aside.

Ingredients you will need

Chicken Broth

Sesame Oil

Sauce

Equipment you will use

Whisk

Bowl

To prepare stir-fry, heat vegetable oil in a large nonstick skillet or wok over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Wok

Add onions, garlic, ginger, and chili paste; stir-fry 15 seconds.

Ingredients you will need

Chili Paste

Garlic

Ginger

Onion

Add scallops; stir-fry 1 minute.

Ingredients you will need

Scallops

Add water chestnuts; stir-fry 1 1/2 minutes.

Ingredients you will need

Water Chestnuts

Add sauce mixture and peas. Bring to a boil; cook 1 minute or until thick. Stir in peanuts.

Ingredients you will need

Peanuts

Sauce

Peas

Serve with rice.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

454grams

sliced water chestnuts, rinsed and drained 2teaspoons

chili paste with garlic (such as sambal oelek)710milliliters

hot cooked long-grain rice 1Tbsp

cornstarch 1teaspoon

dark sesame oil 177milliliters

dry-roasted peanuts 177milliliters

fat-free, less-sodium chicken broth 2Tbsps

minced fresh ginger 3Tbsps

minced garlic 3Tbsps

minced green onions 59milliliters

low-sodium soy sauce 3Tbsps

sake (rice wine)454grams

sea scallops, cut in half 2Tbsps

sugar 510grams

pound fresh or 2 packages frozen sugar snap peas, thawed 2Tbsps

vegetable oil 2Tbsps

Chinese black vinegar or Worcestershire sauce

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.