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December 15, 2007

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Sundrystar

Wanted to try this and having read the recipe, something is amiss. Point 5 does not quite follow point 4.

cookingthebooks

Thanks for pointing that out. I've edited it now so it should make sense. If you wanted you could just leave the veg in and add the chili bean paste, fry for a bit and then add the stock. The extra minute or two cooking shouldn't make a lot of odds to their texture.

Sundrystar

Thanks for this...

"This is surprisingly good" was the comment made by OH, it should be noted that he is not a fan of celery.

Waiting to see what else you cook up from the Sichuan Cookery.

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