Instructions: Toss the shrimp and scallops together with the cornstarch, salt and pepper in a medium bowl until the seafood is coated. Let stand for 10 minutes.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and chili and stir-fry until fragrant, about 30 seconds. Add shrimp and scallops and stir constantly until the shrimp turn pink, 2 to 3 minutes. Add the snow peas, chicken stock, water chestnuts, rice wine and salt, and cook until the snow peas begin to soften, about 2 minutes. Toss in the Chinese doughnuts and cook until they are heated through, about 1 minute. Scoop the contents of the wok onto a serving platter, sprinkle with macadamia nuts.

This recipe yields 4 servings.

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