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Stir-Fried Squid with Thai Basil
Book Information
The Professional Chef (8th Edition)
Page: 587
Ingredients
Black Peppercorns
Chicken Stock (page 351)
Cilantro Root
Fish Sauce
Garlic
Green Onion
Oyster Sauce
Red Pepper
Squid
Thai Basil
Thai Chile
Vegetable Oil
Tags
Sautéeing