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	<title>Greedy Gourmet &#187; Mongolian</title>
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		<title>Mongolian Lamb &amp; Onion Stir Fry</title>
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		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/mongolian-lamb-onion-stir-fry/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 15:01:12 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[c) 1 - 2 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mongolian]]></category>
		<category><![CDATA[Stir-Fries]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[corn flour]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[hoisin sauce]]></category>
		<category><![CDATA[lamb fillets]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[peanut oil]]></category>
		<category><![CDATA[sesame oil]]></category>
		<category><![CDATA[sesame seeds]]></category>
		<category><![CDATA[sherry]]></category>
		<category><![CDATA[soy sauce]]></category>

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		<description><![CDATA[Are you a chǎo or bào type of person? Only after reading on Wikipedia did I realise there are 2 ways to stir fry food. The bào technique is simply tossing your finely chopped ingredients in a red hot wok, stirring it for a few seconds and then it’s out again. The chǎo technique is [...]]]></description>
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