Ingredients

• Grapeseed oil, for cooking
• 4 chorizo sausages, casings removed
• 1 pound ground chicken
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon fermented black beans, rinsed, chopped
• 2 jalapenos, de-stemmed, chopped
• 2 yellow onions, sliced
• 1/4 cup fish sauce (recommended: 3-Crab)
• 1 cup white wine
• 2 quarts chicken stock, or more as needed
• Salt and black pepper
• 1 pound U-15, large shrimp, peeled, de-veined, tail on
• 1 pound bay scallops
• 1/2 cup, dried scallops, soaked in hot water until soft
• 1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti)
• 2 heads broccoli, florets and stem peeled, julienned
• 2 red bell peppers, julienned
• 1 cup sliced scallions
• 4 limes, juiced
• Herb Puree, recipe follows

Directions

Herb Puree:

• 1 bunch Thai basil, leaves removed
• 1 bunch cilantro, leaves removed
• 1 bunch mint, leaves removed
• 2 cloves garlic
• 1 lime, juiced
• 1 teaspoon sugar
• 3/4 cup grapeseed oil
• Salt and black pepper