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I noticed this receipe in Time Out Beijing for Chinese stir-fry.
Looks pretty easy, I guess the secret's in the Chinese rice wine.
Is this how any of you guys has been making it?
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Grace Young, author and contributing editor at Saveur magazine, leads you through the wrongs and rights of stir-frying. Make Grace's Ginger Beef with Sugar Snaps and Carrots yourself!
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