Heat wok. Swirl in the oil and heat to almost smoking.
Add garlic. Whisk about for a brief minute. Add bell pepper, onions, white parts of scallions, and chilies. Cook for 10 seconds.
Add seafood and stirfry until shrimp turns pink, about a minute.
Add sauces, sugar, pepper, stock, and green part of scallions and bring mixture to a boil.
Stir in basil and cook for 20 seconds or until leaves are wilted. The dish is supposed to be soupy.
Serve at once with rice or noodles.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (68%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0.9mg||0 %|
|Sodium 642.6mg||22 %|
|Potassium 265.5mg||7 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.7g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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