Heat a wok and add all of the ingredients. Heat until the aroma is bright and the salt begins to brown a tiny bit, stirring all the time. Cool and grind in a food blender. Serve with poultry. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 10-06-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 10473mg||361 %|
|Potassium 241.4mg||6 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 7.3g|
|Protein 2.1g||3 %|
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Calories per serving: 48
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