Kung Pao Scallops Recipes

KUNG PAO SCALLOPS

Steps:

• To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.
• For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.
• Add the garlic, ginger and chili paste and stir-fry for 1 minute.
• Add the scallops and stir-fry for 1 minute.
• Add the water chestnuts and stir-fry for 2 minutes.
• Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.
• Stir in the peanuts.
• Serve with rice.

KUNG PAO SCALLOPS

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.

KUNG PAO BEEF

Steps:

• Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
• Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.

KUNG PAO SHRIMP

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

KUNG PAO SCALLOPS RECIPE

Steps:

• 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.

HUNAN KUNG PAO

Steps:

• Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
• Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
• Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

SPICY KUNG PAO SCALLOPS AND ORANGE RICE

Steps:

• In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
• In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
• In a large skillet or wok, heat the vegetable oil.
• Add ginger, garlic and stir fry for 30 seconds.
• Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
• Stir the sauce mixture.
• Add it to the pan and cook, stirring constantly until the sauce thickens.
• Add peanuts and cook 2 minutes.
• Stir in sesame oil.
• Serve hot over orange rice.
• Makes 4 servings.
• RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
• Makes 4 servings.

KUNG PAO CAULIFLOWER

Steps:

• In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
• Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
• In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.