Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         scallops -- sliced
     1/2                red pepper -- diced
     1/2                green pepper -- diced
   6                    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.