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This cookery book features tips on buying the best wok and filling the pantry with readily available Asian ingredients. Tailored to tight schedules, it includes short ingredient lists with plenty of make-ahead tips. It offers recipes for blackened shrimp with tangerin garlic essence, cantonese wild mushroom pasta, baby bok choy in spicy garlic sauce and more. Each recipe i ...more
Paperback, 112 pages
Published March 26th 2002 by Ten Speed Press
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Lost of great recipes and one I hated (lime coconut red curry stir fry was bad!). The best thing about this cookbook though is the recipes for sauces on pages 25 and 26. I feel like just having a bunch of new sauce recipes will help spice up my existing stir fry recipes. The way the book is organized was very helpful and made it easy to read. Great little pick up for anyone looking for an easy way to change up some stir fry recipes.