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3 c. vegetable oil , for frying 20 won ton skins, cut into 1/4 inch strips 8 c. shredded mixed salad greens 4 c. bite-size pcs of barbecued or possibly roast chicken (from a 3 lb bird) 1 c. bean sprouts 1 large yellow bell pepper , cut into thin julienne 1/2 european seed [...]
Read the recipe at cookeatshare.com
