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Steam the broccoli and snow peas for about 5 minutes, till crisp tender. Heat large skillet and oils, then add onions and peppers. Stir-fry for about 3-4 minutes, or until vegetables start to soften. Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes. Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute. Mix cornstarch into broth, then add to the wok. Cook until sauce starts to thicken. This recipe makes one 3 block serving.
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German V-blade slicer — safer than flat mandoline, multiple inserts
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms