Kung Pao Scallops Recipe

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Kung Pao Scallops
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 599.23 Kcal (2509 kJ)
Calories from fat 272.18 Kcal
% Daily Value*
Total Fat 30.24g 47%
Cholesterol 127.55mg 43%
Sodium 1712.94mg 71%
Potassium 727.46mg 15%
Total Carbs 60.79g 20%
Sugars 7.44g 30%
Dietary Fiber 2.86g 11%
Protein 22.54g 45%
Vitamin C 133.2mg 222%
Iron 3.1mg 17%
Calcium 49.1mg 5%
Amount Per 100 g
Calories 190.9 Kcal (799 kJ)
Calories from fat 86.71 Kcal
% Daily Value*
Total Fat 9.63g 47%
Cholesterol 40.63mg 43%
Sodium 545.7mg 71%
Potassium 231.75mg 15%
Total Carbs 19.37g 20%
Sugars 2.37g 30%
Dietary Fiber 0.91g 11%
Protein 7.18g 45%
Vitamin C 42.4mg 222%
Iron 1mg 17%
Calcium 15.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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