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. ---------------------------------------------------------------------------
Nutrition
Ingredients
