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    You are in: Home / Cookbooks / Using my new Asian ingredints
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    25 recipes in

    Using my new Asian ingredints

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    From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.

    Recipe #161256

    This makes them even more delicious!

    Recipe #171414

    From a 1997 issue of Cooking Light magazine. This uses soba (buckwheat noodles) that can be found in the asian aisle of many supermarkets, whole foods markets, and asian markets. This is said to pair well with grilled meats and seafoods because of its hot-and-sour dressing.

    Recipe #199784

    Original recipe comes from Cook's Illustrated however, I've made some adjustments to fit our taste. If preferred, pork can be substituted for the chicken.

    Recipe #262719

    The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher.

    Recipe #281396

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