Wok Seared Vegetables

Page 223

Cuisine: Chinese | Course Type: Sides

(1 review)

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Another perfect recipe. Ms. Young's instructions are so precise and clear that it's impossible not to have a good result. In this case, we skipped the mushrooms and subbed peppers for the carrot, but followed the balance of recipe exactly. The timing is just amazing -- we were so delighted with the results. The texture of the vegetables was crisp yet tender, the seasoning just right.

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