- 1 lb scallops, washed and dried

		- 1 tablespoon ketchup
		
		- 1 tablespoon Heinz chili sauce
		
		- 1 tablespoon rice wine or sherry wine
		
		- 1 tablespoon soy sauce
		
		- 1 teaspoon sugar

		- 1/2 teaspoon salt

		- 1/4 teaspoon red pepper flakes

		- 1 tablespoon cornstarch

		- 2 teaspoons canola oil (peanut oil if you prefer)

		- 4 green onions, chopped

		- 2 tablespoons minced gingerroot

		- 2 teaspoons minced garlic 

		Mix ketchup, chili sauce rice wine, soy sauce, sugar,
			salt, pepper flakes, and corn starch in small bowl
			to make sauce.
		Pour oil in seasoned wok before heating and wipe around.
		Heat wok and add scallions ginger and garlic.
		Stir-fry for a few seconds, then add scallops.
		Stir constantly for about 2 minutes, adding small amounts
			of water if food starts to stick;
			cook until scallops turns firm.
		Stir sauce again, then add to wok, stirring constantly until
			mixture thickens.
		Serve with steamed rice.