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This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. From the article: "This easy Asian stir-fry is lighter than the fast-food Chinese dishes that many kids love, and it’s a great way to get them to eat broccoli, which drinks up the delicious glaze. Have all of your ingredients ready and close at hand, and cook some rice before you start. Once you begin, this dish takes minutes."
Units: US | Metric
Serving Size: 1 (227 g)
Servings Per Recipe: 4
The following items or measurements are not included:
rice wine vinegar