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Potato Shreds with Picked Mustard Greens

Vegetables, also Vegetarian Foods

Potato Shreds with Picked Mustard Greens
2 medium potatoes, one shredded the other grated
1 Tablespoon vegetable oil
2 pickled piquant red peppers, seeded and diced
2 cloves garlic. Peeled and minced
1/4 cup picked mustard green knob, diced
1 teaspoon chili oil
1 Tablespoon sesame oil
1 Tablespoon granulated sugar
1 small head cabbage, boiled for two minutes, then well drained
1. Squeeze as much water as possible from the grated potato, then mix it with the shredded potato.
2. Heat wok or fry pan, add vegetable oil, and when hot add the piquant pepper pieces and the garlic and stir fry for one minute.
3. Add mustard green pieces, chili and sesame oils, and the sugar and stir fry for two minutes. Serve around the outside of a pre-heated plate and put the cabbage, cut into eight wedges in its center.

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