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I got tips from restaurants on preparation and learned cooking food much like some traditional techniques but much from the I was cooking with healthy meats and vegetables was also loaded with fat and sodium. Ended up being many years later while i had a Mongolian Beef recipe cameo in a San Francisco paper where they published the nutrition information which i was shocked at excess fat and sodium in the recipe. Source? I was using the techniques I had learned to cook great (but often unhealthy) Good Chinese Food Restaurants.
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