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Ingredients |
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4 lg |
Cloves garlic, crushed |
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2 ts |
Grated fresh ginger root |
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2 tb |
Sugar |
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2 tb |
Peanut oil |
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2 |
Scallions, chopped |
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1/2 ts |
Crushed, dried hot red |
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-peppers |
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2 tb |
Toasted white sesame seeds |
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6 tb |
Soy sauce |
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Instructions |
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From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon & Schuster, 1986
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For beef, lamb, and pork.
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1.
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Combine all ingredients in a bowl.
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Makes about 1-1/4 cups.
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