Most of our stir fries start with fresh ginger and garlic sauteed in a light oil; then the veggies and the deveined shrimp. We served this stir fry with brown rice and a French rosé.
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I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
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