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Jacqueline J. Buell
Stew of Chinese cabbage with oriental bacon patties
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Ingredients
Directions
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Cook the potatoes with salt in 15-20 minutes until done.
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Sprinkle the bacon strips with salt and pepper and fry in 1 tablespoon of hot oil in about 3 minutes per side until golden brown.
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Add the ketjapmarinadetoe and gently simmer for about 15 minutes.
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Roast the sesame seeds light brown in a dry, hot frying pan and set aside.
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Heat the rest of the oil in a stirring stir fry in the Chinese coal for about 3 minutes. Heat the coconut milk.
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Drain the cooked potatoes and puree them with the coconut milk. Put the Chinese coal through and season with salt and pepper.
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Sprinkle the bacon strips with sesame seeds and serve with the stew.
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Nutrition
855Calories
Sodium0% DV0g
Fat88% DV57g
Protein58% DV29g
Carbs17% DV52g
Fiber0% DV0g
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