Ingredients:
2 tablespoons vegetable oil
6 cloves garlic, pounded to a paste
1 inch ginger, minced
1/2 lb peeled deveined medium shrimp
1/2 lb sea scallops
1/2 lb flounder or 1/2 lb sole, cut into 2 inch pieces
1 tablespoon sugar
1/4 cup fish sauce ( nuoc mam)
1/2-1 teaspoon dried chili pepper flakes
1 large ripe tomatoes, halved,seeded,diced
2 large green onions, thinly sliced
1/4 cup chopped cilantro
hot cooked rice
Directions:
Heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds Add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
Return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes Stir in tomato and green onions; cook 1 minute.
Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
Transfer to a platter, sprinkle with cilantro and serve with rice.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.