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Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by fr
Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. This is traditionally made with gai lan, or Chinese broccoli, but the recipe works well with any broccoli you can find.

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