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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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This miso honey dressing has a perfect balance of sweet, savory, and a hint of heat from ginger and chile paste; serve on a fresh green salad!
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Tangy marinated beef is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe.
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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.
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This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!
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