Scallops With Shiitake In Lapsang Souchong Broth

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1 cup brewed Lapsang souchong tea, at room temperature

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

3 tablespoons peanut oil

1 pound large sea scallops


2 teaspoons minced garlic

1 teaspoon minced peeled ginger

1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced

12 scallions, white and tender green parts, cut into 1 1/2-inch lengths

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