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Shrimp On Toast


Crab CakesStir Fried Chinese Vegetables

2 tablespoons peanut oil
½ pound baby bok choy
¼ pound chive blossoms or scallions, cut into 1.5 inch long slices
1 teaspoon ginger, julienne very fine
2 garlic cloves, sliced very thin
3 tablespoons chicken broth
1 tablespoon oyster sauce
1 teaspoon soy sauce
1.5 teaspoons corn starch





Mix the chicken broth, oyster sauce, soy and cornstarch together.Heat a large sauté pan with the oil. Add the vegetables, ginger and garlic, stir-fry for 1 minute. Add the broth mixture, cook for 2 minutes. Serve.

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