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Vegetable Stems in Chicken Fat


Vegetable Stems in Chicken Fat
1 to two pounds thick vegetable stems, cut into thin slices, leaves discarded
1/4 cup rendered chicken fat
3 Tablespoons slivered fresh ginger
3 Tablespoons Chinese rice wine
½ cup chicken broth
1 teaspoon granulated sugar
1 Tablespoon Chinese rice vinegar

1. Rinse stems and shake off excess water.
2. Heat wok or fry pan, add the chicken fat, and then the vegetable stems, and stir-fry for two minutes, then add the rice wine, broth, sugar, and the vinegar, and stir-fry for one more minute before putting this into a pre-heated bowl, and serve.

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