Seafood with ginger, tomatoes and chilies

• 2 tablespoons vegetable oil
• 6 cloves garlic, pounded to a paste
• 1 inch ginger, minced
• 12 lb peeled deveined medium shrimp
• 12 lb sea scallops
• 12 lb flounder or 12 lb sole, cut into 2 inch pieces
• 1 tablespoon sugar
• 14 cup fish sauce (nuoc mam)
• 12-1 teaspoon dried chili pepper flakes
• 1 large ripe tomatoes, halved,seeded,diced
• 2 large green onions, thinly sliced
• 14 cup chopped cilantro
• hot cooked rice

1. 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.
2. 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.
3. Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
4. Transfer to a platter, sprinkle with cilantro and serve with rice.

vegetable oil, garlic, ginger, shrimp, scallops, flounder, sugar, fish sauce, chili pepper, tomatoes, green onions, cilantro, rice

Taken from www.food.com/recipe/seafood-with-ginger-tomatoes-and-chilies-79473 (may not work)