Spicy Scallops

Course :	Seafoods
From:	HungryMonster.com
Serves:	2

Ingredients:

1	pound	scallops -- sliced
1/2	medium	red pepper -- diced
1/2	medium	green pepper -- diced
6	medium	water chestnuts -- sliced
1 1/2	teaspoons	dried cloud-ear mushroom
3	tablespoons	chopped scallions
1	teaspoon	minced ginger
1/2	teaspoon	minced garlic
2	cups	peanut oil
		---SAUCE---
3	tablespoons	soy sauce
1/8	teaspoon	white pepper
1	teaspoon	sugar
1/2	teaspoon	salt
2	tablespoons	Shao-Hsing wine
1	teaspoon	vinegar
1/4	cup	chicken broth
1/2	teaspoon	chile paste
1	teaspoon	hoisin sauce
1	teaspoon	sesame oil
1	teaspoon	cornstarch
2	teaspoons	water

Preparation:

Soak mushrooms in hot water for 1/2 hour. Mix cornstarch and water to form a paste, set aside. Heat wok. Add oil. Heat to about 350 F. Add scallops, peppers, water chestnuts and cloud ears and stir-fry for 2 minutes. Drain ingredients and oil. Leave 3 tbls. oil in wok. Turn heat up high. Add garlic, ginger, scallions. Stir 3 times and add sauce ingredients. Bring to a boil. Add scallops and vegetables. Bring to a boil again. Quickly stir cornstarch paste, and slowly add, while stirring, until desired thickness is achieved.