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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 – 3 peppers = medium, 4 or more peppers = hot). Set aside. | 2. In a small bowl, mix fish sauce and sugar. Set aside. | 3. Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan. | 4. Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp. | 5. Add the chili pepper mixture and fish sauce mixture. | 6. Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer. | 7. Turn off the heat. Add basil leaves and stir. | 8. Infuse love and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1		cut	-	-	-	-
hot chili pepper	1 -4			-	-	-	-
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072
sugar	3 -4	tablespoons	used called	0.0	0.0	0.0	0.0
oil				-	-	-	-
squid	3/4		sliced	312.9847	10.4782	53.0033	4.6948
shrimp	3/4		peeled deveined	289.0007	0.0	68.3402	1.734
chinese cabbage	4	leaves	sliced	7.28	1.2208	0.84	0.11199999999999999
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
red pepper	1		seeds sliced	1.25	0.2753	0.0584	0.0138
bean sprout	1 1/2	1/2		-	-	-	-
scallion	1 1/2	cups	cut	48.0	11.01	2.745	0.285
thai basil	25 -30			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.