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Alta Nesbitt Rees Sieker
Teriyaki dish with sea fruit
A nice Japanese recipe. The main course contains the following ingredients: fish, cauliflower, noodle (250 g), sunflower oil, mixed seafood (freezer bag a 500 g), red pepper, wok essentials (Teriyaki), bean sprouts (125 g) and spring onions (3 pieces).
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Ingredients
Directions
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Clean cauliflower and divide it into florets.
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Salt and boil in water with salt in approx.
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7 min.
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And rinse under cold water.
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Prepare Mihoen according to directions on packaging.
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Oil in wok cooking and seafood fruit.
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Remove moisture.
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Cut bell pepper into strips and create cauliflower with cauliflower.
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stirring and warming wok essences.
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Bean sprouts just before serving with vegetables.
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Divide Mihoen into 4 plates, stir-fry stir-fry dish and garnish with chopped spring onion..
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Nutrition
455Calories
Sodium0% DV1.835mg
Fat14% DV9g
Protein50% DV25g
Carbs23% DV68g
Fiber48% DV12g
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