By Publications International
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Extra info for all-new Low-Carb Cookbook
1. Trim ends from asparagus; 2. Heat oil in 12-inch cut stalks diagonally nonstick Add asparagus and red peppers. 3. Add pepper 48 black into l-inch skillet over medium-high pieces. heat. Add celery; Stir-fry 3 to 4 minutes or until asparagus and almonds; mix until blended. lightly stir fry 2 minutes. is crisp tender. 'rsand do not touch eyes. Wash hands after handling. 1. Combine rice, water and 1/4 teaspoon salt in medium saucepan. heat; cover and simmer 40 to 45 minutes or until rice is tender.
Add soy sauce, cornstarch Add remaining Add scallops; soy sauce mixture; Stir spinach drain. oil in large stir-fry 2 minutes. 3. thawed mixture stir-fry spinach; with tongs after 3 minutes. stir-fry 2 minutes. Add shrimp, strips root toasted stir-fry turning combine 2 teaspoons 1-inch-Iong ginger scallops in cold water; is wilted, thin, or bottled deveined bay 2 cloves garlic; Meanwhile, remaining or sake fresh sesame Rinse spinach until spinach 2. sherry minced 1/2 pound heat. Add divided red bell pepper, 3/4 pound leaves soy sauce 1 tablespoon 11/2 teaspoons spinach oil, divided nonstick over medium Remove from heat; keep covered.
Serve 1/2 cup meat sauce over Parmesan, Tip: Sauce can be cooked removed 46 1 cup spaghetti squash. Sprinkle with 1 tablespoon if desired. and discarded the day before before reheating. and refrigerated so that chilled fat can be grated s . 51 STIR-FRIED ASPARAGUS MAKES 1/2 pound 6 SERVINGS asparagus 1 tablespoon 1 cup celery 1/2 cup bottled olive or roasted 1/4 teaspoon black 1/4 cup almonds, sliced canola oil slices red peppers, drained and diced pepper toasted* *To toast almonds, place in small dry skil'et.
all-new Low-Carb Cookbook by Publications International