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STIR-FRIED MUSHROOMS & VEGETABLES WITH CHICKEN MARINADE
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STIR-FRIED MUSHROOMS & VEGETABLES WITH CHICKEN MARINADE
Tempura Asparagus Rolls
Baked Eggplants and Tomatoes
Baked Eggplant
STIR-FRIED MUSHROOMS & VEGETABLES WITH CHICKEN MARINADE
Ingredients
Button mushrooms 200 g [7 oz] [sliced]
Sugar snaps 90 g [3 oz]
Carrot 50 g [2 oz][sliced]
Bell pepper 1 [cut into pieces]
Seasoning
Sauce Mix :
Lee Kum Kee Chicken Marinade 3 tbsp
Corn starch 1 1/2 tsp
Marinade
Cooking Method
1.
Stir-fry all vegetables in 2 tbsp oil for about 2 minutes. Stir in sauce mix and heat through.
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