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This recipe is based on one from Judith Ferguson’s cookbook, Microwave Chinese Cooking. I love this recipe served over rice. TIP: I find it helpful to dissolve the cornstarch in equal parts, in this case 1 tablespoon, of cold water; then stir into the light stock as directed.
Units: US | Metric
Serving Size: 1 (278 g)
Servings Per Recipe: 4
The following items or measurements are not included:
sweet chili sauce