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#21 | |
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Sous Chef
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i use it sparingly but it is excellent coupled with pork.
it is good in small amounts in a stir fry, but any more than a hint of it ruins the dish for me. its a strong condiment.
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"wok-a wok-a" |
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#22 | |
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Certified Executive Chef
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I love it on asparagus spears or any other green, crunchy veggie.
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Dina ![]() Be great in act, as you have been in thought. - William Shakespeare |
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#23 | |
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Certified Executive Chef
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hoisin sauce is also great in making mu shu chicken or pork--I like to add a small amount of spiraca (chili paste) to it as well
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The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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#24 | |
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Certified Executive Chef
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#25 | |
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Executive Chef
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This is a yummy-looking, easy recipe, I watched being prepared on Pantry Raid - for Peking chicken appetizers (made w left over chicken & Hoison - placed on cukes):
http://www.wlbz2.com/life/recipes/ar...?storyid=69642 |
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