Stir-fried Pea Shoots with Dried Tangerine Peel Oil and Fresh Scallops

Heat 2 tablespoons of cooking oil in a wok over low heat. Add the minced dried tangerine peel and fry gently until fragrant and crispy, about 3-5 minutes. Remove the tangerine peel bits (keep for garnish if desired) and set aside the infused oil.