Instructions: 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.

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