Spicy scallops stir-fry

1. Combine the scallops, 2 tbs say sauce, 1 tsp rice wine vinegar, 2 tbs cornstarch, and ½ tsp sugar in a bowl.
2. 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.
3. Blanchi the snow peas for a minute or two in a saucepan of lightly salted water.
4. Refresh peas under cold running water.
5. Drain.
6. Heat 3 tbs of peamut oil in a wok over high heat until the oil starts to smoke then lower heat to med high.
7. Add the chili peppers and star anise.
8. Cook until charred (1-2 minutes).
9. Remove and discard peppers and star anise.
10. Increase heat to high.
11. Add half the scallops.
12. Rapidly stir-fry until the scallops are firm and slightly browned.
13. (3-4 minutes) transfer to a late and repeat with remaining scallops.
14. Do not clean wok. Add 1 tbs oil, ginger, garlic, scallions and bell pepper cubes.
15. Stiri fry until peppers start to soften.
16. (2-3 minutes) stir stock mixture and pour into wok. Add the scallops and snow peas.
17. Stir-fryi untilt he scallops are heated and the sauce has thickened (1-2 minutes).
18. Serve immediately.