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	<title>leannes.cooking &#187; bok choy</title>
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		<title>Asian Roast Pork Hocks with Bok Choy</title>
		<link>/?p=840</link>
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		<pubDate>Wed, 15 Jul 2015 07:47:32 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Asian roast pork hocks]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[roasts]]></category>
		<category><![CDATA[Thai cooking]]></category>

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		<description><![CDATA[Pork hocks are economical, meaty and have very little fat compared to some other pork cuts and this Asian (Thai) inspired recipe is a nice alternative to a standard pork roast. I&#8217;ve used bok choy, but pak choy or leeks would also work well. I have fresh lemongrass growing in the garden (only use the bottom stalk &#8230; <a href="/?p=840" class="more-link">Continue reading <span class="screen-reader-text">Asian Roast Pork Hocks with Bok Choy</span></a>]]></description>
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		<title>Lotus Root, Bok Choy &amp; Shitake Rice Pie</title>
		<link>/?p=762</link>
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		<pubDate>Tue, 07 Jul 2015 05:50:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
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		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[lotus root]]></category>
		<category><![CDATA[rice pies]]></category>
		<category><![CDATA[shitake mushrooms]]></category>
		<category><![CDATA[vegetarian dishes]]></category>

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		<description><![CDATA[I recently had a lotus root dish in a Chinese restaurant in Auckland for the first time and loved it, so managed to buy it frozen from an Asian grocery store to create this dish. It is crunchy (even when cooked), delicate flavoured &#8211;  an edible root of the aquatic lotus plant. It is low in &#8230; <a href="/?p=762" class="more-link">Continue reading <span class="screen-reader-text">Lotus Root, Bok Choy &#038; Shitake Rice Pie</span></a>]]></description>
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		<title>Ginger Beef</title>
		<link>/?p=133</link>
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		<pubDate>Fri, 03 Apr 2015 01:59:25 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Asian recipes]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[caramelised chilli onions]]></category>
		<category><![CDATA[ginger beef]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[stir fry dishes]]></category>
		<category><![CDATA[toasted sesame seeds]]></category>

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		<description><![CDATA[This really should be called Ginger Beef with Caramelised Chilli Onions &#38; Toasted Sesame Seeds &#8211; a wonderful, healthy way to cook beef, with every mouthful providing an explosion of exciting flavours. Use fillet, sirloin or rump steak very thinly sliced or ready sliced schnitzel for a more economical option, although even the best cuts are going to be &#8220;easy on &#8230; <a href="/?p=133" class="more-link">Continue reading <span class="screen-reader-text">Ginger Beef</span></a>]]></description>
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