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Add pistachio mixture, fry for 2 minutes.
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Let the mixture fry until the water has almost gone.
Swirl in the soy sauce mixture, sprinkle with the salt mixture, and stir-fry for 1 minute, until well combined.
Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender.
Add the tofu and soy sauce mixture, and stir-fry for two to three minutes, until the asparagus is just tender and the mixture is fragrant.
Add lobster to the wok with soy sauce mixture and stir-fry for two more minutes.
Add reserved soy sauce mixture and stir-fry for 1 minute.
Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green.
When you've made the pork filling mixture (before you add the eggs) take a teaspoon of the mix, shape into a mini burger and fry for a couple of minutes on each side until cooked through.
Dip the sousvided chicken in egg mixture then coat in dry breading on both sides – lightly fry for about 30 seconds on each side until golden brown.
Add 3 tbsp. of soy sauce to the mixture and fry the ingredients together for another 30 seconds.
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CEO of Professional Science Editing for Scientists @ prosciediting.com