Kung Pao Scallops

Recipe Ingredients

3/4 lb	340g / 11oz	Sea scallops
		Marinade
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Cornstarh
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper
		Sauce
1/3 cup	78ml	Chicken broth
3 tablespoons	45ml	Balsamic vinegar or Chinese rice vinegar
2 1/2 tablespoons	37ml	Soy sauce
5 teaspoons	25ml	Sugar
1 1/2 teaspoons	7.5ml	Sesame oil
		Cooking
1		Red or green bell pepper - seeded (small)
1		Onion (small)
2		Celery stalks
1		Whole bamboo shoots - (15 oz)
3 tablespoons	45ml	Vegetable oil
2 teaspoons	10ml	Minced ginger
1 teaspoon	5ml	Minced garlic
6		Dried chile peppers
1/2 teaspoon	2.5ml	Crushed red pepper
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

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.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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5 (2 votes)

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