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Chinese Brown Sauce http://doreenskitchen.com/ChineseBrownSauce.html While it's preferable to use pan drippings from beef, pork, chicken or seafood to make this sauce, sometimes that is not always possible.This is a way to make JUST the Chinese Brown Sauce, especially if you're putting it over steamed or sauteed veggies or rice, tofu, etc. If you make a larger batch, this sauce freezes well.

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Stir-Fry Sauce (Brown Garlic Sauce): 2/3-Cup Soy Sauce, 1/2-Cup Chicken Stock, 1/3-Cup Rice Wine, 3 1/2-T Sugar, 1-T Sesame Oil, 1/4-Cup Water, 1/4-tsp White Pepper, 2-T Peanut Oil, 1-T Minced Garlic, 1-T Minced Ginger, 2-T Cornstarch

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from Creme De La Crumb

Slow Cooker Broccoli Beef

There are tons of great recipes out there, but we found the most popular on Pinterest - check out the 11 Best Crockpot Recipes!

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from Lauren Caris Cooks

Vegetable Curry with Turmeric Coconut Sauce

This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It's a super easy, quick vegan meal to throw together!

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from BBC Good Food

Vietnamese-style caramel pork

Vietnamese-style caramel pork: Stir-fry chunks of pork with shallots, ginger and chilli in a wok then add fish sauce and brown sugar for a sweet, sticky and spicy sauce

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