For each serving, heat 2 tablespoons oil in large sauté pan or wok and quickly stir-fry 2 ounces each shrimp and scallops, until they are golden brown. Remove from pan and set aside.
Add more oil if needed. Stir-fry 1/2 teaspoon each ginger and garlic in oil. Once fragrant add 1/4 cup each red pepper, carrot, snow peas, mushrooms, and 2 tablespoons water chestnuts. Stir-fry until tender.
Add 1/2 cup of Sweet Chili Sauce, 1/4 cup of stock, and 2 tablespoons coconut milk. Return seafood to pan. Simmer until heated through. Serve hot.
This dish goes great with steamed jasmine rice or Asian noodles.
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