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	<title>ISKAndals.com &#187; baguio beans</title>
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	<description>ISKA&#039;s edible experiments</description>
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		<title>Stir-fry Chicken and Baguio Beans</title>
		<link>http://www.iskandals.com/eats/?p=188</link>
		<comments>http://www.iskandals.com/eats/?p=188#comments</comments>
		<pubDate>Sat, 20 May 2006 09:52:10 +0000</pubDate>
		<dc:creator><![CDATA[Iska]]></dc:creator>
				<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[baguio beans]]></category>
		<category><![CDATA[stir-fry]]></category>

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		<description><![CDATA[Here is a stir-fry recipe that is neither Chinese nor Filipino but a combination of both. Chinese stir-fry veggies normally have ginger and thick sauce while I grew up with ginisang sari-saring gulay (mixed vegetables) with tomatoes and no ginger. Mom&#8217;s gulay guisado is never about high heat and meat is always cooked longer. So, I took out the ginger, retained the tomato flavor and cooked it the way I love Chinese stir-fry dishes &#8211; the thick sauce and of course, how fast we can prepare a meal this way. Ingredients: 1/4 kilo chicken meat cut into strips about 2 &#8230;]]></description>
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