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LYL – Stir-Fried Chicken with Carrots

You know the drill – leave a link to your post and/or your thoughts on this week’s recipe! Did you use a handy-dandy tool to shred the carrots or go old school with a knife?

Karen's dish - Karen's Kitchen Stories

Karen’s dish – Karen’s Kitchen Stories


E.J. Stone-Erhardt's dish.

E.J. Stone-Erhardt’s dish.



8 responses »

  1. Thanks for all your great posts. I’m sorry so many of you had chewy shiitakes. On the FB Wok Wednesdays page I addressed this issue under Cathy Hagin’s post. The shiitake mushrooms commonly found in American Asian markets are the cheaper variety which have thin caps and are softened after 30 mins of soaking. If you buy the thicker caps they do require more time. The mushrooms are ready to use when they’re totally soft when you squeeze them.


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