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Recipe by: badisse
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See below ingredients and instructions of the recipe
2 tb Olive oil
2 tb Gingerroot; peeled, chopped
2 tb Shallots; peeled, chopped
1 ts Garlic; minced
1/2 Bell pepper, red; seeded,
--chopped
1/2 Bell pepper, yellow; seeded,
--chopped
1 lg Broccoflower bunch; cut into
--bite-sized florets
2 tb Worcestershire sauce
Ground pepper
In wok over medium high heat or electric skillet set at 350 degrees,
heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes,
or until gingerroot and shallots are tender-crisp, stirring
constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets;
stir-fry 3 to 5 minutes, or until florets are tender.
Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of
cal from fat, 0 mg chol, 17 mg sod
From Low-Fat Meals (Woman's Day) Vol III, No. 5
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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