Title: Spicy scallops stir-fry
 Categories: Stir-fry, Seafood
      Yield: 4 Servings
 
  1 1/2 lb Sea scallops; washed,drained
           -cubed
      1 ts Rice wine vinegar
      3 tb Peanut oil
      2 tb Soy sauce
      4    Dried red chile
      3 ts Rice wine vinegar
           Peppers
      2 tb Cornstarch
      1    Star anise
      2 ts Cornstarch
      4 sl Ginger
    1/2 ts Sugar
      3 cl Garlic; smashed and peeled
    1/4 c  Chicken stock
      2 ts Oyster sauce
      1 tb Peanut oil
      1 ts Seame oil
      4    Scallions; cut into 2"
           -pieces
    1/2 ts Chili paste
    1/2 lb Snow peas; stringed
      2 lg Red bell peppers; cored,
           -seeded and cut into 1" dice
      2 ts Sugar
      1 tb Soy sauce
 
  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 peamut
  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 untilt he
  scallops are heated and the sauce has thickened (1-2 minutes).  Serve
  immediately.