Instructions: For the Hunan Sauce: Combine the sauce, ketchup, sugar, chile paste and garlic and set aside.

To make ginger juice, press slices of fresh ginger through a garlic press. Combine the egg white, ginger juice, garlic, and salt and white pepper to taste in a glass bowl. Add the fish, shrimp and scallops, and stir to combine. Cover and refrigerate overnight.

Drain the seafood. Heat 1/4 cup of the oil in a wok over medium heat until hot. Add the seafood and onion and cook just until the seafood turns white and the onion is tender, 2 minutes. Remove from the oil with a slotted spoon and set aside. Clean out the wok.

Blanch the green beans in boiling water about 4 minutes. Drain and plunge into cold water. Blanch the diced red and green peppers in boiling water about 1 minute. Drain and plunge into cold water.

Heat the remaining oil in the wok over medium-high heat. Add the Hunan sauce. Heat to simmering. Add the drained green beans, drained green and red peppers, water chestnuts, bamboo shoots and green onion and cook, stirring, until the liquid comes to a boil.

Stir in the cornstarch slurry. Heat to a simmer and cook 1 minute until the sauce is clear and slightly thickened. Stir in seafood and return to a boil, then serve. This can be eaten over rice or just as it is.

This recipe yields 3 to 4 servings.

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