Hot-and-Sour Salmon

Page 97

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Reviews

My favourite recipe from this book so far - it has a lot of ingredients but but none of them are particularly exotic (unless you think sherry is exotic, which many people apparently do these days) and it's very straightforward to put together. I usually reduce the sugar a little, and often replace the carrot with either courgettes or broccoli stem, thinly sliced.

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