Instructions: Combine shrimp, scallops, cornstarch and salt in a bowl; stir to coat. Let stand for 10 minutes.

Place saucepan over medium heat until hot. Add oil; swirl to coat sides. Add ginger, shrimp and scallops; stir-fry for 1 minute. Add chicken broth; bring to a boil. Add straw mushrooms, peas, tomato, tofu and seasonings; cook for 1 to 2 minutes. Add cornstarch solution; cook, stir until thickened, about 10 minutes.

Reduce heat to low and slowly drizzle in egg white; cook, stirring constantly, until egg white sets. Add basil, green onion or cilantro as a garnish.

This recipe yields 6 servings.

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