Kung Pao Scallops with Snap Peas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

3/4 cup fat-free, less-sodium chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons sugar

1 tablespoon cornstarch

3 tablespoons sake (rice wine)

2 tablespoons chinese black vinegar or worcestershire sauce

1 teaspoon dark sesame oil

1 1/2 tablespoons vegetable oil

3 tablespoons minced green onions

3 tablespoons minced garlic

2 tablespoons minced fresh ginger

1 1/2 teaspoons chili paste with garlic (such as sambal oelek)

1 pound large sea scallops, cut in half

2 (8-ounce) cans sliced water chestnuts, rinsed and drained

1 pound fresh or 2 (9-ounce) packages frozen sugar snap peas, thawed

3/4 cup dry-roasted peanuts

3 cups hot cooked long-grain rice

Directions:

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.

By RecipeOfHealth.com