Spicy Scallops

Course : Seafoods
Serves: 2
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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
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 / Directions:

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.

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