Stir-Fried Spicy Scallops with Orange Peel

This is a delicious dish, one that combines features from my two favorite Chinese cuisines—Hunan and Shanghai. The Hunan half of the dish is the stir-fry of plush scallops and crunchy water chestnuts, in a pungent sauce dotted with bits of orange or tangerine peel and chili. The Shanghai half is the border of deep-fried spinach threads. They have a wonderful, almost smoky taste, even better to my tongue than the fried seaweed which one finds often in Shanghai dishes and which inspired this