Kung Pao Scallops

Instructions

1. 1

   Marinate the Scallops

   Place the scallops in a small bowl. Add the soy sauce, Shaoxing rice wine, and 4 tbps cornstarch and toss until evenly coated. Set aside to marinate while preparing the remaining ingredients.

2. 2

   Prepare the Vegetables

   Remove the stems from the mushrooms and tear or cut the caps into pieces roughly the same size as the scallops. Remove any strings and leaves from the Chinese celery and cut the stalks into ½-inch pieces.

3. 3

   Prepare the Aromatics

   Combine the ginger and garlic in a small bowl. Slice the white portions of the green onions into ¼-inch rounds and add them to the ginger and garlic. Cut the green portions into ¼-inch pieces and reserve separately for finishing. Prepare the dried chiles by removing the stems, breaking them in half, and shaking out the seeds.

4. 4

   Mix the Sauce

   Combine the sweet soy sauce, black vinegar, and remaining cornstarch in a small bowl and stir until the cornstarch is completely dispersed. Set aside.

5. 5

   Drain the Scallops

   Discard the scallop marinade and transfer the scallops to a sieve set over the sink. Allow them to drain well; relatively dry scallops will sear rather than steam in the wok.

6. 6

   Infuse the Oil

   Heat a wok over medium heat and add the peanut oil. Once hot, add the Sichuan peppercorns and swirl them through the oil until toasted to a very dark brown. Remove the peppercorns with a slotted spoon and discard them.

7. 7

   Stir-Fry the Aromatics and Vegetables

   Increase the heat to high. Add the dried chiles and fry until they begin to brown. Add the ginger, garlic, and green onion whites and stir-fry briefly until fragrant. Add the mushrooms and cook until they begin to brown, then add the Chinese celery and toss just until its raw edge is gone.

8. 8

   Cook the Scallops

   Push the vegetables up the sides of the wok. Add the scallops to the hot oil in the center and stir-fry quickly until barely cooked through, adding a little more oil if necessary to prevent sticking. Toss the scallops together with the vegetables.

9. 9

   Sauce and Finish

   Pour the sauce around the edge of the wok and immediately toss everything together. Cook only until the sauce thickens and forms a glossy coating over the scallops and vegetables. Taste and adjust the seasoning if needed. Add the reserved green onion greens and peanuts, toss briefly, and serve immediately.