Place the dried scallops in a medium sized bowl (allowing space for them to bloom) and pour enough boiling water to cover them. Soak on the countertop for about an hour or until the temperature of the liquid reaches room temperature. Transfer the bowl to the fridge and soak overnight. When ready to use, drain, and reserve the soaking liquid.
Place the dried shiitake mushrooms in a medium sized bowl (allowing space for them to bloom) and pour enough boiling water to cover them. Soak on the countertop for about an hour or until the temperature of the liquid reaches room temperature. Transfer the bowl to the fridge and soak overnight. When ready to use, drain, and reserve the soaking liquid.
Heat a wok on medium high heat. Swirl about two tablespoons of vegetable oil in the wok and add the garlic and ginger slices into the wok. Stir-fry for about 30 seconds. Add the scallops and all the mushrooms into the wok and stir-fry for another minute.
Pour the sauce ingredients: soy sauce, Shaoxing rice wine, and sugar into the wok and stir fry for about 30 seconds. Use the reserved scallop or mushroom liquid to make a slurry with the cornstarch and add it to the wok. Stir fry for another 30 seconds or until the sauce thickens.
Plate the dish and garnish with cilantro. Serve hot and enjoy!
