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2 tablespoons peanut oil |
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Fry 2 minutes |
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1 clove garlic |
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crush |
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1/2 cup water chestnuts |
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slice |
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1 red capsicum |
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dice |
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1 small onion |
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peel, cut into four lengthways, then cut each quarter across in two; separate layers |
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3 tablespoons peas |
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1/4 teaspoon fresh ginger |
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grate finely |
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1 tablespoon light soy sauce |
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stir until sugar dissolves |
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add, bring to boil |
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1 tablespoon dry sherry |
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3 tablespoons tomato sauce |
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2 tablespoons white vinegar |
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2 tablespoons sugar |
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3/4 cup water |
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1 tablespoon cornflour |
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mix |
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stir in, cook, stirring until thickened |
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1 tablespoon water |
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2 tablespoons preserved melon shreds |
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remove from heat, stir in |
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