1/2 lb. semi-frozen scallops sliced
1 whole scallion cut 12" diagonal slices
1/2 cup sliced bamboo shoots
1 tbl. dry tree ears
SAUCE:
1 tbl.Hunan sauce
1 tbl. oyster sauce
1 tsp. soy
1/2 tsp. sugar
1/2 cup broth
1 tsp. sesame oil
Cut up scallops and set aside. Cut up bamboo and soak tree ears. Mix sauce ingredients and set aside. Heat wok, add scallops and cook 2 minutes. Add tree ears and bamboo shoots to scallops. Add sauce mix and cover and cook for 3 minutes. Add a little corn starch paste. Serve.