We use a rather westernized sauce; and this time we made the Kung Pao with bay scallops, plum tomatoes and mixed peppers. A fabulous combination that is beautifully colorful and delicious to eat. <br />There are a lot of ingredients and the preparation takes awhile; but the scallops,vegetables and sauce cook while the rice is cooking so cooking time is about 20 minutes. We could not find any Asian red peppers or red jalapenos in our area, so we used a large green jalapeno which we know we can handle and garnished the dish with a habanero pepper (which we did not eat).

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