Spicy Scallops Stir-Fry

Grrrrrgh!
Course : Stir-Fry
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 1/2 pounds sea scallops; washed -- drained
1 teaspoon rice wine vinegar
3 tablespoons peanut oil
2 tablespoons soy sauce
4 medium dried red chile
3 teaspoons rice wine vinegar
1 teaspoon peppers
2 tablespoons cornstarch
1 piece star anise
2 teaspoons cornstarch
4 slices ginger
1/2 teaspoon sugar
3 clove garlic -- smashed and peeled
1/4 cup chicken stock
2 teaspoons oyster sauce
1 tablespoon peanut oil
1 teaspoon sesame oil
4 medium scallions -- cut into 2 inch
1/2 teaspoon chili paste
1/2 pound snow peas -- stringed
2 large red bell peppers; cored -- seeded and cut into
2 teaspoons sugar
1 tablespoon soy sauce
 

Preparation:

Combine the scallops, 2 tbs say sauce, 1 tsp rice wine vinegar, 2 tbs cornstarch, and 1/2 tsp sugar in a bowl. Combine the stock, 1 tbs soy sauce, 3 tbs rice vinegar, 2 tsp cornstarch, 2 tsp sugar, oyster sauce, sesame oil and chili paste in a second bowl. Blanch the snow peas for a minute or two in a saucepan of lightly salted water. Refresh peas under cold running water. Drain. Heat 3 tbs of peanut oil in a wok over high heat until the oil starts to smoke then lower heat to med high. Add the chili peppers and star anise. Cook until charred (1-2 minutes). Remove and discard peppers and star anise. Increase heat to high. Add half the scallops. Rapidly stir-fry until the scallops are firm and slightly browned. (3-4 minutes) Transfer to a late and repeat with remaining scallops. Do not clean wok. Add 1 tbs oil, ginger, garlic, scallions and bell pepper cubes. Stir fry until peppers start to soften.(2-3 minutes) Stir stock mixture and pour into wok. Add the scallops and snow peas. Stir-fry until he scallops are heated and the sauce has thickened (1-2 minutes). Serve immediately.