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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
chili sauce	2	tablespoons		31.395	6.7533	0.8531	0.1024
white wine vinegar	1	tablespoon		-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
red chili pod	8			-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
scallop	1 1/2	1/2		469.2011	21.624000000000002	82.0082	3.332
peanut	1	tablespoon		51.7388	1.4719	2.3542	4.4932
green onion	1	teaspoon	sliced	57.51	12.2262	2.0661	1.0011

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.