Kung Pao Scallops

• soy sauce↗2 tablespoons
• chili sauce↗2 tablespoons

  (preferably Sriracha)

• white wine vinegar↗1 tablespoon
• white wine vinegar↗1 teaspoon
• sugar↗2 teaspoons
• cornstarch↗1 tablespoon
• water↗2 tablespoons
• canola oil↗2 tablespoons
• whole dried red chili pods↗8
• garlic, minced↗2
• green onions, sliced into 1 1/2 inch pieces↗3
• crushed red pepper flakes↗1⁄2 teaspoon
• scallops (the small ones)↗1 1⁄2 lbs
• peanuts↗1 tablespoon
• green onion↗1 teaspoon

  sliced, for garnish

Step-by-step instructions

1. 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. 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. 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. 4

   Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.