Kung Pao Scallops with Snap Peas Recipe

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Kung Pao Scallops with Snap Peas
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  1. To prepare sauce, combine chicken broth through sesame oil in a bowl, stirring with a whisk. Set aside.
  2. To prepare stir-fry, heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add onions, garlic, ginger, and chili paste; stir-fry 15 seconds. Add scallops; stir-fry 1 minute. Add water chestnuts; stir-fry 1 1/2 minutes. Add sauce mixture and peas. Bring to a boil; cook 1 minute or until thick. Stir in peanuts. Serve with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2414.3 Kcal (10108 kJ)
Calories from fat 792.54 Kcal
% Daily Value*
Total Fat 88.06g 135%
Cholesterol 185.94mg 62%
Sodium 5574.72mg 232%
Potassium 3422.06mg 73%
Total Carbs 249.91g 83%
Sugars 32.23g 129%
Dietary Fiber 29.01g 116%
Protein 158.91g 318%
Vitamin C 128mg 213%
Vitamin A 4.6mg 154%
Iron 436.1mg 2423%
Calcium 456.3mg 46%
Amount Per 100 g
Calories 116.06 Kcal (486 kJ)
Calories from fat 38.1 Kcal
% Daily Value*
Total Fat 4.23g 135%
Cholesterol 8.94mg 62%
Sodium 267.99mg 232%
Potassium 164.51mg 73%
Total Carbs 12.01g 83%
Sugars 1.55g 129%
Dietary Fiber 1.39g 116%
Protein 7.64g 318%
Vitamin C 6.2mg 213%
Vitamin A 0.2mg 154%
Iron 21mg 2423%
Calcium 21.9mg 46%

* 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

  • 54.8
  • 62

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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