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Tibetan food is known for being a bit "bland", so the first review of this is understandable, but it's not missing any ingredients. Tibetans generally don't use many spices beyond garlic and ginger, and perhaps some soy sauce and chili. Good simple recipe, and easy to make!

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gillarm April 07, 2013

Sorry, but I think you must have left some stuff out. I made it exactly as the recipe and I had tasteless slightly warmed up veggies. No spice except paprika just doesn't work. I added some hoisen and soyu and cooked it another 10 minutes and it was sort of eatable. Sure wish I knew the rest of the recipe Jude

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Hey jude from montana September 27, 2008
Tibetan Cabbage Stir-Fry (Logo Petse)