Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sea scallops; washed -- drained
   1      teaspoon      rice wine vinegar
   3      tablespoons   peanut oil
   2      tablespoons   soy sauce
   4                    dried red chile
   3      teaspoons     rice wine vinegar
                        peppers
   2      tablespoons   cornstarch
   1                    star anise
   2      teaspoons     cornstarch
   4      slices        ginger
     1/2  teaspoon      sugar
  30      milliliters   garlic -- smashed and peeled
     1/4  cup           chicken stock
   2      teaspoons     oyster sauce
   1      tablespoon    peanut oil
   1      teaspoon      sesame oil
   4                    scallions -- cut into 2"
     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.