1.Heat half the oil in a wok. In batches, stir-fry scallops until just changed in colour. Remove from wok.
2.Heat remaining oil in wok and stir-fry garlic, ginger, chilli and onion until onion is soft.
3.Stir in combined sauces, sugar and stock; bring to the boil. Return scallops to wok and stir until heated through. Serve scallops sprinkled with coriander.