Directions:
- 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.
Nutrition Facts
| 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.
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