Cooking Light, January 2008
This was mighty yummy except for the vinegar in the recipe. It was a little too powerful for our taste. I would but it in half and add more soy sauce. Of course, we use tamari soy sauce which tastes MUCH better than the regular stuff. I’m pretty sure we’ll be making this again.
Measuring cups and spoons
Knife
Cutting board
Large nonstick pan or wok pan
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