This recipe really floored me. The thing that took the most time was rolling the pork into tiny balls. And I used two bok choy heads plus some mustard greens (didn't have spicy on hand so used Mizuna and tatsoi).
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It is the time of year when desperate gardeners start slipping zucchinis into unlocked cars
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Stews and soups are a flexible dish, and a great place to start to play with ingredients. Start with your fridge: what’s in there?
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