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.