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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
www.chowhound.com
A whole roasted chicken recipe flavored with lemon wedges, rosemary sprigs, and garlic accompanied by an easy pan gravy.
www.foodnetwork.com
Get Asian Red Cabbage Slaw with Peanuts Recipe from Food Network
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Get Steak Fried Rice Recipe from Food Network
www.delish.com
This nutty, salty and vaguely spicy sauce is a lively partner to kitchen staples, spaghetti and chicken breast.
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Get 2 for 1 Pork and Ginger Potstickers Recipe from Food Network
www.delish.com
It's the combo you can't get enough of.
www.delish.com
The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
www.delish.com
Chow down on this delicious takeout dish made with Morningstar Farms® Meal Starters Veggie Steak Strips.
www.allrecipes.com
This recipe is adapted from a famous Filipino restaurant in Manila. The longer you marinate in the refrigerator, the better it gets!
www.simplyrecipes.com
Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.