In a large bowl, combine the shrimps and scallops with the cornstarch and cooking wine and set aside to marinate (10 to 15 minutes).
Heat a large heavy-bottomed pan or wok on high heat. Add the oil, garlic, ginger and cooking onion, stir quickly and add the marinated seafood. Stir constantly to avoid sticking until the seafood is half cooked (about 5 to 7 minutes). Add broccoli, cauliflower, red and green peppers, sugar snap peas, pineapple chunks,tamari, cooking wine, chipotle pepper sauce, sesame oil and a pinch of salt and pepper.
Reduce heat to medium and continue stirring for another 2 minutes or until seafood is completely cooked.
Add walnuts (Cajun Spice them ahead of time, if desired) and stir. Top with sliced basil and serve.