Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 @@@@@ Cooking Light Shanghai Coastline Spice Mix 7 tablespoons crushed red pepper 2 3/4 teaspoons ground ginger 2 3/4 teaspoons aniseed Combine all ingredients in a spice or coffee grinder; process until finely ground. Store spice mix in an airtight container for up to 6 months. Yield: 1/2 cup Cooking Light, SEPTEMBER 1997 Formatted by Chupa Babi for MC: 052103 ChupaNote: good on barbecued tofu kebabs, stir-frys or rice. ----- Quote Link to comment Share on other sites More sharing options...
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