1 lb. scallops or shrimp

Above should be shelled deveined, butterflied, washed and dried.

1 egg white
1 tbsp. dry sherry
1 tbsp. water chestnut powder

2 tbsp. dark soy sauce
1 1/2 tsp. sugar
1 tsp. dry sherry
1 1/2 tsp. hot sauce
1 1/2 tsp. white vinegar

3 tbsp. chicken stock
1 tsp. water chestnut powder

Also will need:

2 c. peanut or corn oil
1 clove garlic, minced
4 scallions, thinly sliced crosswise
1/2 c. slant cut pea pods
1/2 c. raw peanuts, roasted in preheated oven 10 minutes
2 tsp. ginger root, minced
4 whole dried hot peppers, seeds removed (optional)
10-12 fresh water chestnuts, peeled, washed, and cut in half

Mix seafood in marinade for 30 minutes or up to 12 hours before cooking. Mix together ingredients for seasoning sauce. Mix binder ingredients. Up to this point, everything may be prepared and refrigerated early in the day. When ready to cook, remove ingredients from refrigerator.

Place 2 cups oil in wok; heat to 325 degrees. Re-stir seafood in marinade; add to wok all at once, stirring. Cook seafood about 1 minute. Remove seafood from wok and let drain in colander set over bowl.

Pour oil from wok into bowl. Place wok over flame; heat for 30 seconds. Add ginger, garlic, dried peppers, and scallions; stir-fry 30 seconds. Add water chestnuts, pea pods, and peanuts; mix briefly. Re-add seafood along with seasoning sauce; mix briefly. Re-stir binder and add with one hand while stir frying with the other for 1 minute. Remove contents of wok to heated platter and serve immediately.