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Description
This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class. The three sauces of the title are the cooking broth and the two dipping sauces.
Ingredients
US|METRIC
4 SERVINGS
- 3 cups chicken broth
- 2 cups water
- 1 clove garlic (sliced)
- 3 slices fresh ginger root
- 1 sprig cilantro
- 1 whole star anise
- 1 cinnamon stick
- meats
- vegetables
- 6 oz. eye of round steak (thinly sliced)
- 12 skinless, boneless chicken breast (raw, thinly sliced)
- 12 cups tofu (cubed)
- 1 oz. rice vermicelli noodles (cooked)
- 12 cups shiitake mushrooms (stemmed)
- 1 napa cabbage leaves (quartered)
- 1 carrot (thinly sliced)
- dipping sauce (Sesame)
- 14 cups sesame seeds
- 14 cups water
- 2 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 12 tsp. sesame oil
- 1 tsp. peanut butter
- 12 tsp. ginger (peeled, chopped)
- 12 tsp. sugar
- 18 hot red pepper flakes (; teaspoon)
- dipping sauce (Garlic)
- 2 Tbsp. soy sauce
- 2 Tbsp. water
- 12 Tbsp. finely chopped garlic
- 12 Tbsp. fresh lemon juice
- 12 tsp. sugar
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