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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
8/6/11 7:45 A

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YOUR WELCOME I HOPE YOU ENJOY IT

ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.


 current weight: 102.0 
 
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LORIENABANANA's Photo LORIENABANANA Posts: 2,139
8/5/11 2:58 P

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That sounds amazing! I've just discovered Hoisin sauce (I picked it up to make a recipe from sunset magazine) and am amazed at how delicious it is!

I saw some Bok Choy at the Farmer's market.....next week it's going in my basket and I'm going to try it. Thanks, ArmyMom!

"A ship in harbour is safe, but that is not what ships are built for." -- William Shedd


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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
7/24/11 9:21 A

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NEEDED
1 TEASPOON MINCED GARLIC
1 TEASPOON GINGER
2 TEASPOONS SESAME OIL
¼ POUND SHRIMP SHELLED CLEANED AND DEVEINED
¼ CUP SLICED MUSHROOMS
½ CUP PEELED AND CHOPPED CARROTS
¼ CUP RED PEPPER SLICED
½ CUP BOK CHOY CHOPPED
¼ CUP HOISIN SAUCE
¾ CUP COOKED BROWN RICE
HOW TO MAKE
SAUTE THE MINCED GRALIC AND GINGER IN THE SESAME SEED OIL. ADD THE SHRIMP AND SAUTE’ 1 MINUTE PER SIDE AND REMOVE FROM PAN. ADD THE MUSHROOMS, CHOPPED CARROTS TO PAN COOK FOR 5 MINUTES, ADD THE RED PEPPER, BOK CHOY HOISIN SAUCE AND THE SHRIMP. COOK UNTIL HEATED THROUGH. SERVE OVER THE BROWN RICE.



ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.


 current weight: 102.0 
 
102
100.25
98.5
96.75
95
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