Super Fast Pork and Veggie Stir Fry

Super Fast Pork and Veggie Stir Fry

4 of 5 (110)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.3
  • Total Fat: 18.2 g
  • Cholesterol: 89.6 mg
  • Sodium: 449.6 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 37.2 g

View full nutritional breakdown of Super Fast Pork and Veggie Stir Fry calories by ingredient
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Introduction

Need to get dinner on the table in under 30 minutes? This recipe makes that happen.

Need to get dinner on the table in under 30 minutes? This recipe makes that happen.


Number of Servings: 4

Ingredients

    1 pound (16 ounces) pork roast or pork tenderloin, fat trimmed and cut into 1/2-inch cubes
    1 tablespoon canola oil
    2 cloves garlic, smashed and chopped
    1 cup shredded carrots (about 2 large carrots)
    1 cup cremini mushrooms, sliced
    1/4 Napa (Chinese) cabbage, shredded (about 2 cups)
    2 tablespoons low-sodium soy sauce
    1 teaspoon whole-grain mustard
    1 teaspoon sesame oil
    2 tablespoons natural peanut butter
    1/2 cup hot water

Tips

You can cut your prep time in half by chopping all of your vegetables--and even the meat--ahead of time.

If you have a food processor, use the slicing attachment to make slicing the vegetables a breeze.

This recipe costs $7.30--that's less than the cost of one Chinese takeout entree, and you get two servings of vegetables per person.

NOTE:
When a recipe calls for hot water, heat it on the stove or in the microwave. Never use hot water from your tap to cook. It can contain sediment and minerals.


Directions

Place a large skillet over medium-high heat, then add the canola oil. When the oil is hot, add the pork. Cook, stirring often, until the pork is no longer pink.

Remove the pork from the skillet and set aside.

Lower heat to medium and add the carrots, garlic, cabbage, and mushrooms. Cook for 3-4 minutes, stirring often. Meanwhile, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork until smooth. Pour the sauce over the vegetables and add the cooked pork back to the pan. Cook for two minutes, until sauce starts to bubble. Serve over whole-grain noodles or brown rice (calories not included.)
Serving size is 1 heaping cup.

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Member Ratings For This Recipe



  • 29 of 33 people found this review helpful
    regarding not using hot water from the tap, it also could cause your heater to kick on even if you are drawing only 2 or 3 cups. Then the heater brings the whole tank back up to temp. so it's chaeper to use the gas on the stove to heat the water - 2/3/10

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  • 19 of 19 people found this review helpful
    I love asian style cuisine so I'm excited to try this. After reading some comments, add a few tablespoons of cornstartch to the half cup of water while it's cold and add it cold to the pan and let it heat up and it will thicken the sauce. If you like spicy, add some siracha-a thai hot sauce. - 11/18/10

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  • 15 of 19 people found this review helpful
    Chinese Cabbage is also call Napa Cabbage, Wal Mart sells it - 2/22/10

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  • 11 of 11 people found this review helpful
    This sounds like it would be really good with chicken, too. We eat mostly chicken so that is probably what I will use. - 2/3/10

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  • Incredible!
    10 of 10 people found this review helpful
    I loved this recipe! I made a few adjustments: used 4 thin boneless loin chops instead of a roast, added 2 green peppers. Third I added at least an additional tablespoon of stone ground mustard (5 calories per tsp, it does not hurt nutrition value) Delicious! - 9/24/12

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  • 7 of 7 people found this review helpful
    It was all great until I added the 1/2 cup of hot water to the sauce - watered it down and made everything soupy. Will make again but add small amounts of water to get a good consistency but not lose the flavor. Served over ramen noodles (w/out using the soup base) which i loved! - 4/17/10

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  • Incredible!
    6 of 6 people found this review helpful
    Really delicious I never have had success with home made Chinese foods but this was easy and so tasty. Very fast and simple to make Was a little more expensive than meg's quote ($21.00 to be exact.) but well worth it . - 2/27/10

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  • Incredible!
    5 of 6 people found this review helpful
    Made recipe as written with the exception of using chicken instead of pork. Will definitely make again. - 2/5/12

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  • Very Good
    5 of 5 people found this review helpful
    I added scallions and hot pepper flakes to spice it up a bit. I really enjoyed the flavors, but was concerned about the mustard. It wasn't as strong a flavor as I thought, but I will leave it out next time. Also, I don't think you need quite so much water. Mine was a little loose. - 2/8/10

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  • 4 of 5 people found this review helpful
    Hey! There are peppers in the picture, but not the recipe! I nearly didn't look at the recipe because peppers make me bleed. - 5/5/12

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  • O.K.
    4 of 4 people found this review helpful
    Sauce was pretty bland. Might try tweaking it some, but probably won't make this again...
    *******************
    Tried it again, adding ginger & lime. Tastes better!!
    - 9/19/10

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  • Very Good
    2 of 2 people found this review helpful
    May I suggest that you add about a 1/4 cup of hot pickled peppers and a tablespoon of the juice. This will take all those wonderful flavours and kick it up a notch! Also not bad on calorie count.
    - 6/17/12

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  • Very Good
    2 of 2 people found this review helpful
    I made this tonight. I didn't have smooth peanut butter but I had crunchy peanut butter. It was delicious! - 2/1/11

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  • Incredible!
    2 of 2 people found this review helpful
    It tasted great and my fiance loved it too! - 2/9/10

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  • 2 of 2 people found this review helpful
    sounds very good & filling, you can now find frozen organic brown rice at the grocery store, just heat in microwave - 2/3/10

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  • Incredible!
    1 of 1 people found this review helpful
    Just 2 of us. I used the full amount of veggies plus a red bell pepper. Half the amount of pork. Full amount of sauce - which I know changed our calories. But it was delicious. - 9/2/10

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  • 1 of 2 people found this review helpful
    This sounds great! I'm making it tonight. - 2/13/10

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  • Very Good
    1 of 2 people found this review helpful
    I would like to make this. What is Chinese cabbage though? Is there another name for it? Thanks... - 2/12/10

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  • 1 of 1 people found this review helpful
    Good, but needs a little more spice. - 2/4/10

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  • 1 of 1 people found this review helpful
    Very good recipe although I like to add a dash of cayenne pepper or hot sauce to this recipe. - 2/4/10

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  • 1 of 1 people found this review helpful
    Sounds great! And I love having other people's comments to go by also! - 2/4/10

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  • Very Good
    1 of 1 people found this review helpful
    Good with minced turkey too. - 2/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    Fast, easy and delicious! I'll be making this again. This recipe provides a wonderful base for countless delicious variations. I added spinach to mine! - 2/4/10

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  • 1 of 1 people found this review helpful
    Chicken substitute sounds great! Will definately try this! - 2/4/10

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  • 1 of 1 people found this review helpful
    Sounds like a great recipe, plan to make tonight. - 2/3/10

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  • Good - 7/19/17

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  • LOOKS GOOD BUT PEANUT BUTTER? - 7/19/17

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  • Delicious - 7/2/17

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  • Going to try this subbing cut up boneless pork chops since that's what I have on hand and serving over riced cauliflower. - 7/2/17

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  • This was a hit with the family. It was very easy to make . I used chicken instead as I have one that does not like pork. It came out great. Will make it again. - 7/1/17

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  • We love stir fries. Quick and easy on busy nights. We tried this one and liked - 6/30/17

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  • Absence sharpens love, presence strengthens it. - Benjamin Franklin - 6/30/17

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  • yummy - 6/30/17

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  • I love stir fries. - 6/30/17

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  • Good - 6/30/17

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  • LOOKS DELICIOUS - 6/30/17

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  • High protein and low carbs is my kind of meal. This is very good. - 6/30/17

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  • Need to do this.... - 6/30/17

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  • Can't wait to try this! - 6/30/17

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  • stir fry is one of my favorites! - 6/30/17

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  • I didn't shred the carrot, it releases too much water on high wok heat, I cut them into diagonal slices. I agree with the cornstarch to thicken it up. - 6/30/17

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  • Very good!!! - 6/30/17

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  • I use pork chicken or beef what ever I have and more veggies that is my favorite part great tasting food here - 6/30/17

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  • Good recipe - 6/30/17

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  • I have never thought about doing a pork stir fry but I am going to try this one. - 6/30/17

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  • Yummy! - 6/30/17

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  • I like this! - 6/30/17

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  • Sounds good - 6/30/17

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  • Where has this been all my life - 6/26/17

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  • Sounds yummy! - 6/2/17

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  • Nice recipe! - 5/25/17

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  • Delicious - 5/11/17

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  • Delicious - 5/8/17

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  • I love stir fry!!! - 4/27/17

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  • Left out the pork. - 4/11/17

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  • Sounds good. - 2/24/17

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  • Oh yeah ! - 2/24/17

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  • Can't wait to try this one - 2/6/17

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  • Great recipe. Gonna try it !
    http://ohmyrupee.com/redmi-3-flipkart/
    - 8/6/16

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  • This sounds wonderful. I will definitely give it a try. Thank You. - 6/30/16

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  • I lowered the soy sauce in half to lower the sodium and used about 1/4 cup of the hot water to not thin it down too much. I just made sure to thoroughly stir when cooking. - 6/30/16

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  • This was good, but the sauce didn't quite work, as others have noted. I think chopped raw ginger would be a great addition. - 1/25/16

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  • going to try this tomorrow . it looks so good - 10/30/15

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  • Seriously need to try this. DH loves chinese. I usually do just beef. Will be trying this tomorrow for sure! - 8/13/15

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  • This is a website to help us lose weight. Then why do some many recipes start by sautéing in a tablespoon or more of oil? Have never been able to figure that out. Use 2-3 seconds of oil spray and lose about 100 calories per recipe. - 8/2/15

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  • This is so easy. It's a great way to use cabbage. It could use a bit more spice, I think I'll add some crushed red pepper when I make it again. - 4/12/15

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  • I haven't tried this with pork, I substituted with chicken and I absolutely lover it over brown rice! - 3/25/15

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  • Would be nice if the picture actually matched the recipe. - 9/25/14

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  • Needed something that cooked quick and didn't heat up the house - this was it! Used thin boneless chops and added squash and zucchini to stretch the dish (have teenage boys that eat double and triple servings). Had leftover rice noodles as a base. Very good -- nobody complained! - 5/13/14

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  • THIS LOOKS DELICIOUS. I CAN'T WAIT TO TRY IT. - 4/24/14

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  • When I shopped for ingredients for this, the Napa Cabbage was out of season and outrageously priced. Substituted Red Cabbage instead and it worked very well for an added flavor. - 2/27/14

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  • This was very yummy. I didn't have the meat, so I just used all the vegetables in the recipe PLUS the vegetables in the picture. - 5/8/13

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  • Sauce is amazing. Put over some julienne cucumber that i'd steamed. Perfect. - 5/5/13

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  • The family loved it. I chopped the carrots rather than shedding them and added some red peppers and onion. Next time, I'll add any other veggies around and try with chicken. Great sauce. - 4/25/13

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  • Excellent liked it with turkey as well. Even the next day it tasted fresh. - 4/23/13

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  • I looked at the recipe with the peppers so when I was shopping I bought peppers. I know I should have looked at the recipe, I saw chicken and peppers figured it would be that. OH NO once again. I see no Napa or mushrooms there. I assume WRONG PICTURE!---again. - 4/15/13

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  • The picture only shows meat and peppers.?? Are these to be added or is it a pic of a different recipe? Looks delicious! - 4/15/13

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  • Changed pork to duck..:) - 4/15/13

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  • The picture doesn't match the recipe. Those are strips of pork, not cubes, and I don't see pepper strips in the recipe either. Interesting sauce using mustard with peanut butter. - 4/15/13

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  • I really love the comments, very helpful. I will make this with 4 thin boneless pork chops and 1 red and 1 yellow bell pepper, 1/4 cup water and add ginger+ lime for spices. Looking forward to trying it and will make with chicken too, if this works out well. Looks very delicious! Thanks for sharing. - 4/15/13

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  • The colorful peppers shown in the photo are what make stir frys so appealing; one pepper costs over a dollar (and organic ones are out of this world costly) so I have to use any leftover veggies for my chicken or pork stir frys. But they are great when you need quick meals with leftover meat. - 4/15/13

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  • The picture used here is not of this recipe. Shows peppers, etc, but not mushrooms and cabbage. - 4/15/13

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  • sounds delicious - 4/15/13

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  • I used left over pork raost and gravy and added brown rice to make a one dish meal. - 4/9/13

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  • Great! Used a mix of veggies and didn't have sesame oil but other than that, delish! - 3/7/13

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  • Made with chicken and loved it. Will certainly make again... Really like the sauce. - 2/18/13

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  • whatthyt6thterhtithouirhtruththuuuuuuuuuuu
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    - 2/1/13

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  • This was delicious! One of my favorite dinners is the old Thai Lettuce Wraps from Chili's and this sauce is very much the same. I didn't have a problem with too much water. I will actually make this same sauce here at home when I make the lettuce wraps just use less water then. Great! - 1/22/13

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  • Picture looks nothing like the actual finished meal. - 1/17/13

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  • So many of these recipes are not pictured properly, I don't even look there any more. But this one sounds good, and I will give it a try. - 1/13/13

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  • definitely plan to try this one too. Chef Meg has good recipes! Thank you. - 1/2/13

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  • why does it show red and yellow peppers in the picture but doesn't have it in the ingrediants - 1/1/13

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  • This had a great taste, but we found that with just cabbage, mushrooms, and carrots, it was a little thin. I would definitely add peppers and maybe a few other veggies next time! - 12/5/12

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  • Yet AGAIN, another Chef Meg recipe where the photo doesn't match the recipe--photo shows STRIPS of meat, not cubes, PEPPERS even though not listed in ingredients, and no CABBAGE or MUSHROOMS are visible. Too bad, because many people rely on the photo to determine whether to make the recipe. - 11/21/12

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  • I did not make the recipe above.

    I would very much like the recipe for the picture above; with the red, yellow and green peppers. Will it be available soon?
    - 11/12/12

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  • I am allergic to peppers and almost did not even look at it because of the pictures with peppers. But as written without peppers, I may just give it a try....
    I don't use sesame oil, so don't have any..... Is there something else I can sub for it.... maybe some coconut oil or grapeseed oil?
    - 10/13/12

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  • I'd switch the canola oil for something healthy like extra virgin olive oil, but the reason I am writing is that I really appreciate the not using hot water from the tap, tip.Thanks on that one! I'd love to see photos of the ACTUAL things chefs cook, but maybe that's too much a culinary stretch,Meg. - 10/12/12

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  • Looks easy - why does picture show peppers but no cabbage? - 9/24/12

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  • This is absolutely phenominal and I will be making it with pork, beef and chicken!!! This is my FAVORITE dinner now! If I get the urge for fast food, bad food or the yummiest bad foods I will make this!!! Thank you, Thank you, Thank you! - 9/12/12

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  • IMPORTANT FYI IF YOU ARE ALLERGIC TO SOY AS I AM....THE TV CHEF MING TSAI GAVE ME THIS INFO...THE SOUTH RIVER MISO CO SELLS TAMARI THAT DOES NOT HAVE SOY OR GLUTEN. YOU CAN LOOK ONLINE AT SOUTHRIVERMISO.COM...HOORAY, NOW WE CAN HAVE CHINESE FOOD AGAIN!!!!!!!!!! - 9/11/12

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