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! ---------------------------------------------------------------------------
Nutrition
Ingredients
