Make the sweet and sour sauce. Microwave the shallots sprayed with Spray2Cook for 2 minutes and transfer to a saucepan, also sprayed with Spray2Cook, on a medium to high heat. Other than the cornstarch and aspartame, mix all the ingredients into the pan. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Bring to the boil and take from the heat. Add the aspartame and stir in.

Put the steak and chicken in on a clean surface and spray the meat with Spray2Cook ensuring all sides are covered. Mix the garlic powder, ginger and chili powder. Scatter the spice mixture over the meat turning the pieces so the coating is even. Mix the soy sauce with the stock. Use the mixture to marinade the meat. Refrigerate only if to be used later and, in any event the meat should be a room temperature when cooked.

Soak the kebab sticks in water for at least 20 minutes. Thread the marinated meat on the skewers. Place the chuanr under the broiler / grill on a gridded pan (set at high) 10 cm / 4 inches from the heat. Grill, turning to cook evenly, for approximately 8 minutes. Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring. Let the chuanr stand for 3 minutes.

Serve the chuanr with the sweet and sour sauce.