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This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.
submitted by caminobtTrans-fat Free, Low Carb
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.
submitted by baruLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
submitted by busybeeTrans-fat Free
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The best thing of stir-fry is quick and easy. Made this dish because I had a bag of frozen Chinese veggies in the freezer, it's a mixture of carrot strips, red bell pepper strips, snow peas, baby corn and water chestnuts. I also added a cup of frozen broccoli that's not from the mix. Of course you can always use fresh and similar texture veggies. Miso or soy bean paste, Korean chili paste can be found in Asian grocery stores, or just use soy sauce, some hot sauce instead, it will be still tasty.
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