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Scallops in szechwan spicy sauce

Yield: 4 Servings

Ingredients:

• 4 c Peanut oil for deep-frying -up to 5 c
• 3/4 lb Large scallops cut in half -through the middle MMMMM---------------------------SAUCE--------------------------------
• 2 ea Dried red chile peppers

Instructions:

-seeded soaked for one -hour in water then -drained and chopped 2 tb Light soy sauce 1 pn Sugar 1/2 tb Rice wine vinegar 1 tb Dry sherry MMMMM---------------------------FINAL-------------------------------- 2 tb Fresh peanut oil 1/2 ts Finely grated fresh ginger 2 ea Cloves garlic chopped fine 6 ea Green onions cut chinese -style Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes. Drain and set aside. Mix the ingredients for the sauce and set aside. Heat a wok and add the oil ginger and garlic and chow for a moment. Add the green onions and the scallops. Toss for a few seconds and add the sauce mixture. Stir fry until all is hot and serve immediately.

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