Like all stir-fries, this one is fast and easy. Adjust the proportion of basil to hot pepper to suit your own taste.
Rinse and pat dry:
      1 to 1 1/2 pounds shrimp, peeled, deveined if desired; scallops, halved if large; or squid, cleaned, and cut into bite-sized pieces
Heat a wok or large skillet over high heat. Pour in:
      2 tablespoons peanut oil or other oil
Almost immediately add:
      1 tablespoon minced garlic
      1 tablespoon minced peeled fresh ginger
      1 teaspoon red pepper flakes, or to taste
Cook, stirring once or twice, until the garlic begins to color, about 15 seconds. Add the shellfish and cook until it is opaque. Season with:
      Salt and ground black pepper to taste
Add:
      1/4 to 1/3 cup chopped fresh basil or chopped fresh cilantro
      1/4 to 1/2 cup liquid (see A Note About Liquids for Cooking Shellfish)
Stir; taste and adjust the seasonings. Garnish with:
      Minced fresh basil, cilantro, chives, or scallions
Serve with:
      Hot cooked rice