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Recipe by: lauridana
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See below ingredients and instructions of the recipe
4 c Brown Rice (COOKED)
1 sm Capsicum (Pepper,Red)chopped
2 Shallots, green, chopped
1/3 c Water chestnut,canned,sliced
SAUCE INGREDIENTS:
1 tb Cornflour
1/2 c Chicken stock
1/2 c Pineapple juice (canned)
1 1/2 ts Vinegar, white
1 ts Sugar
1 tb Peanut butter
1. Combine hot rice with capsicum, shallots Water chestnuts 2. Blend
cornflour with stock and add pineapple juice, vinegar, sugar and
peanut butter. 3. Stir over heat until the mixture boils and
thickens. Reduce heat and simmer for one minute 4. Stir in hot sweet
and sour sauce over rice vegetable mix
Shared : by Mandy Carbery of Worongary on 20th June 1996
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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