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Additional info for all-new Low-Carb Cookbook
2. Combine vinegar, 3. into l-inch pieces. Cut woody stems from bok choy leaves; cabbage brown and bok choy stems in large sugar and red pepper flakes, are crisp-tender. 4. into cornstarch Blend water in small bowl Stir in reserved bok choy leaves; cook skillet. Add broth, soy sauce, if desired. until smooth. 1 minute or until sauce boils and thickens. 52 nonstick Bring to a boil over high heat. Reduce heat to medium. until vegetables 5. slice stems intc Cut tops of leaves into 1/2-inch slices; set aside.
Serve with Vinaigrette Dressing: to crisp. Add in blender blender shrimp or on and and stir until for 2 hours or overnight. on four plates. oil in small bowl paste, mixing 2 minutes each side. Shred lettuce; arrange Vinaigrette container sesame oil and red pepper Whisk 3 tablespoons just until opaque, Top with cooked red wine vinegar with about shrimp. 11/2 tablespoons Garnish olive until blended. 67 . HAM AND CHEESE IISUSHI" MAKES 8 SERVINGS ROLLS 4 thin slices deli ham (about 4x4 inches) 1 package (8 ounces) cream cheese, softened 1 seedless cucumber, quartered lengthwise and cut into 4-inch lengths 4 thin slices (about 4x4 inches) American or Cheddar cheese, room temperature 1 red bell pepper, cut into thin 4-inch long strips 1.
8 to dish. Serve with toothpicks. slender sides ASPARAGUS WITH SESAME-GINGER MAKES 7 SERVINGS 1 tablespoon SPLENDA@ Granular 1 tablespoon water 1 tablespoon peanut 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon oil tahini* (pureed 1 teaspoon chopped fresh 1/2teaspoon chopped garlic Pinch crushed 48 medium SAUCE sesame seeds) ginger red pepper asparagus spears, trimmed and peeled *Look for tahini in the ethnic foods section of your supermarket 1. In a faod processor, blended. 2. Fill large skillet half-full Transfer to serving Prep Time: Cook Time: of water; approximately platter.