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From the kitchen of One Perfect Bite...You don't come across many Cajun dishes that are cooked in a wok. This pork entree is not a fusion dish and, truth be told, the only thing about it that is Asian is the way it is cooked. In anticipation of your question, I'm clueless as to why a wok was chosen to cook the dish when a large frying pan would work just as well. Its Cajun roots are easier to defend. Its flavor is spicy enough to appeal to fire eaters, and if you like heat with your meat,...
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