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Foraging with Alexis Nikole Nelson.
A combination of Chinese oyster sauce and Korean gochujang (fermented red chili paste) pack this stir-fry with tons of complex savoriness balanced with a pleasing sweetness, while lime zest and juice adds brightness. Fresno chilies add a little heat that reinforces the spiciness of the gochujang; if you prefer a milder dish, use a red bell pepper instead. Serve with steamed rice.
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