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To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic and cook until the broccoli is tender-crisp. Stir the soup, water, lemon juice and black pepper in the skillet and heat to a boil. Add the shrimp. Reduce the heat to low. Cook for 5 minutes or until the shrimp is cooked through. Serve the shrimp mixture over the rice.
The 10 best holiday candles to make your home smell merry and bright
From cozy soups and hearty grain bowls to nutritious salads and veggie sides, ring in the new year with these fresh, inspiring recipes. These new, healthy recipes cover breakfast, lunch, dinner ...
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The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style. The recipe for har cheong gai differs from other fried chicken recipes in that the marinade and the batter are not separate; rather wheat flour and potato or corn starch is added to the marinade , creating a ...
2 tbsp toasted sesame oil; 1 large leek (tough stems discarded), halved and thinly sliced (roughly 6 ounces); 2 tsp packed freshly grated ginger; 8 oz shiitake mushrooms, stems removed and thinly ...
Eventually, she was contracted by James Beard [8] to write a cookbook: The Modern Art of Chinese Cooking: Techniques and Recipes in 1982. [4] As a result of the book, she traveled nationally, teaching cooking classes. [5] She worked in the kitchen at Greens, a San Francisco vegetarian restaurant. [2]