Hokkaido Chicken Soup Curry — Cooking with Kathy Man

Ingredients 2 carrots, peeled and quartered 1 ear of corn, husk and silk removed, cut into thick rings 1 eggplant, cut into thick wedges lengthways 1 green bell pepper, seeded and cut into 5 cm strips 2 king oyster (eringi) mushrooms, halved lengthways (or quartered if very thick) 4 tbsp vegetable or olive oil 1 […]

via Hokkaido Chicken Soup Curry — Cooking with Kathy Man

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