Heat a large nonstick skillet over medium-high heat and add the peanut oil.
In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
Serve immediately over rice and garnish with the scallions and cilantro.