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Potato Shreds with Pickled Mustard Greens

Vegetables, also Vegetarian Foods

Potato Shreds with Pickled Mustard Greens
2 medium potatoes, 1 shredded and 1 grated
1 Tablespoon vegetable oil
2 pickled piquant seeded red peppers, diced
2 cloves fresh garlic. peeled and minced
1/4 cup pickled mustard green, sliced from a knob
1 teaspoon chili oil
1 Tablespoon sesame oil
1 Tablespoon granulated sugar
1. Squeeze as much water as possible from the grated potato, them mic=x with the shredded potato.
2. Heat wok or fry pan, add the vegetable oi, and when it is hot, add the red peppers, the garlic, and stir-fry one minute before adding both potatoes; stir-fry these together for two minutes. 3. Add the pieces of mustard greens, both the chili and sesame oils, and the sugar and stir-fry for two minutes. Serve around a large pre-heated plate, putting the whole cabbage in the next recipe cut into eight wedges in its center.

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