Name: Kung Pao Scallops with Snap Peas
Yield: serves 6 (serving size: 1 1/3 cups stir-fry and 1/2 cup rice)
Ingredients: Sauce:; 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; Stir-fry:; 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

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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Kung Pao Scallops with Snap Peas

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