Symfony Profiler

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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
    +title: "[RECIPE] Chop Suey - The Woks of Life"
    +url: "https://thewoksoflife.com/chicken-chop-suey/"
    +body: """
      Ingredients\n
      \n
      For the chicken &amp; marinade:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
      </span><span style="color:#323232;">3 tablespoons water\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
      </span><span style="color:#323232;">1 teaspoon vegetable oil\n
      </span><span style="color:#323232;">2 teaspoons cornstarch\n
      </span>\n
      ```\n
      \n
      For the sauce:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">1/2 cup low sodium chicken stock\n
      </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
      </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
      </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
      </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
      </span><span style="color:#323232;">1/8 teaspoon white pepper\n
      </span>\n
      ```\n
      \n
      For the rest of the dish:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 tablespoons vegetable oil\n
      </span><span style="color:#323232;">2 cloves garlic (chopped)\n
      </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
      </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
      </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
      </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
      </span><span style="color:#323232;">1 cup snow peas\n
      </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
      </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
      </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
      </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
      </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
      </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
      </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
      </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
      </span>\n
      ```
      """
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    -titleTs: "'chop':2 'life':7 'recip':1 'suey':3 'wok':5"
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      +name: "cooking@lemmy.world"
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
    +title: "[RECIPE] Chop Suey - The Woks of Life"
    +url: "https://thewoksoflife.com/chicken-chop-suey/"
    +body: """
      Ingredients\n
      \n
      For the chicken &amp; marinade:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
      </span><span style="color:#323232;">3 tablespoons water\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
      </span><span style="color:#323232;">1 teaspoon vegetable oil\n
      </span><span style="color:#323232;">2 teaspoons cornstarch\n
      </span>\n
      ```\n
      \n
      For the sauce:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">1/2 cup low sodium chicken stock\n
      </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
      </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
      </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
      </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
      </span><span style="color:#323232;">1/8 teaspoon white pepper\n
      </span>\n
      ```\n
      \n
      For the rest of the dish:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 tablespoons vegetable oil\n
      </span><span style="color:#323232;">2 cloves garlic (chopped)\n
      </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
      </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
      </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
      </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
      </span><span style="color:#323232;">1 cup snow peas\n
      </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
      </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
      </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
      </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
      </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
      </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
      </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
      </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
      </span>\n
      ```
      """
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}

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[
  "magazine" => Proxies\__CG__\App\Entity\Magazine {#225
    +icon: Proxies\__CG__\App\Entity\Image {#2126 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
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App\Twig\Components\MagazineInlineComponent {#2875
  +magazine: Proxies\__CG__\App\Entity\Magazine {#225
    +icon: Proxies\__CG__\App\Entity\Image {#2126 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
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  +showTitle: true
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    +magazine: Proxies\__CG__\App\Entity\Magazine {#225
      +icon: Proxies\__CG__\App\Entity\Image {#2126 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +image: Proxies\__CG__\App\Entity\Image {#247 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#223 …}
    +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
    +title: "[RECIPE] Chop Suey - The Woks of Life"
    +url: "https://thewoksoflife.com/chicken-chop-suey/"
    +body: """
      Ingredients\n
      \n
      For the chicken &amp; marinade:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
      </span><span style="color:#323232;">3 tablespoons water\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
      </span><span style="color:#323232;">1 teaspoon vegetable oil\n
      </span><span style="color:#323232;">2 teaspoons cornstarch\n
      </span>\n
      ```\n
      \n
      For the sauce:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">1/2 cup low sodium chicken stock\n
      </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
      </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
      </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
      </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
      </span><span style="color:#323232;">1/8 teaspoon white pepper\n
      </span>\n
      ```\n
      \n
      For the rest of the dish:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 tablespoons vegetable oil\n
      </span><span style="color:#323232;">2 cloves garlic (chopped)\n
      </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
      </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
      </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
      </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
      </span><span style="color:#323232;">1 cup snow peas\n
      </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
      </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
      </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
      </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
      </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
      </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
      </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
      </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
      </span>\n
      ```
      """
    +type: "link"
    +lang: "en"
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        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
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        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
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    +url: "https://thewoksoflife.com/chicken-chop-suey/"
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      Ingredients\n
      \n
      For the chicken &amp; marinade:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
      </span><span style="color:#323232;">3 tablespoons water\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
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      </span><span style="color:#323232;">1 teaspoon vegetable oil\n
      </span><span style="color:#323232;">2 teaspoons cornstarch\n
      </span>\n
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      \n
      For the sauce:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">1/2 cup low sodium chicken stock\n
      </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
      </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
      </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
      </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
      </span><span style="color:#323232;">1/8 teaspoon white pepper\n
      </span>\n
      ```\n
      \n
      For the rest of the dish:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 tablespoons vegetable oil\n
      </span><span style="color:#323232;">2 cloves garlic (chopped)\n
      </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
      </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
      </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
      </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
      </span><span style="color:#323232;">1 cup snow peas\n
      </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
      </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
      </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
      </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
      </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
      </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
      </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
      </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
      </span>\n
      ```
      """
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +title: "[RECIPE] Chop Suey - The Woks of Life"
    +url: "https://thewoksoflife.com/chicken-chop-suey/"
    +body: """
      Ingredients\n
      \n
      For the chicken &amp; marinade:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
      </span><span style="color:#323232;">3 tablespoons water\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
      </span><span style="color:#323232;">1 teaspoon vegetable oil\n
      </span><span style="color:#323232;">2 teaspoons cornstarch\n
      </span>\n
      ```\n
      \n
      For the sauce:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">1/2 cup low sodium chicken stock\n
      </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
      </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
      </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
      </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
      </span><span style="color:#323232;">1/8 teaspoon white pepper\n
      </span>\n
      ```\n
      \n
      For the rest of the dish:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 tablespoons vegetable oil\n
      </span><span style="color:#323232;">2 cloves garlic (chopped)\n
      </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
      </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
      </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
      </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
      </span><span style="color:#323232;">1 cup snow peas\n
      </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
      </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
      </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
      </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
      </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
      </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
      </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
      </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
      </span>\n
      ```
      """
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      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +domain: Proxies\__CG__\App\Entity\Domain {#223 …}
    +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
    +title: "[RECIPE] Chop Suey - The Woks of Life"
    +url: "https://thewoksoflife.com/chicken-chop-suey/"
    +body: """
      Ingredients\n
      \n
      For the chicken &amp; marinade:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
      </span><span style="color:#323232;">3 tablespoons water\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
      </span><span style="color:#323232;">1 teaspoon vegetable oil\n
      </span><span style="color:#323232;">2 teaspoons cornstarch\n
      </span>\n
      ```\n
      \n
      For the sauce:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">1/2 cup low sodium chicken stock\n
      </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
      </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
      </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
      </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
      </span><span style="color:#323232;">1/8 teaspoon white pepper\n
      </span>\n
      ```\n
      \n
      For the rest of the dish:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 tablespoons vegetable oil\n
      </span><span style="color:#323232;">2 cloves garlic (chopped)\n
      </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
      </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
      </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
      </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
      </span><span style="color:#323232;">1 cup snow peas\n
      </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
      </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
      </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
      </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
      </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
      </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
      </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
      </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
      </span>\n
      ```
      """
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    -titleTs: "'chop':2 'life':7 'recip':1 'suey':3 'wok':5"
    -bodyTs: "'1':20,24,31,54,59,64,122,131,135,168 '1/2':41,55,65,69,101,136 '1/4':47 '1/8':74 '10':419 '12':6 '15':235 '2':35,88,118,141,172,207 '2/3':106 '20':298 '2x5cm':120 '3':17,84 '3/4':126 '4':92 '6':111 '80':259 'absorb':161 'add':271,288,301,359,368,405 'addit':273 'along':277 'also':367 'anoth':234,418 'around':211,315,335 'asid':182,195,254 'babi':97 'back':266,371 'bean':129,362 'begin':356 'bella':98 'boil':384 'bok':113,303 'boneless':8 'bowl':186 'breast':11 'brown':52,243 'button':94 'carrot':103,292 'celeri':108,294 'chicken':4,10,45,148,158,177,216,232,248,370 'chop':91,280,329 'choy':114,304 'clove':89 'coat':180,425 'combin':145 'consist':402 'constant':396 'cook':260,416 'cornstarch':37,138,174,388,407 'cup':42,107,127,132 'cut':115 'dark':61 'deglaz':322,340 'dish':83 'dri':29 'drizzl':390 'ensur':422 'everyth':306,349,423 'fri':230,296 'garlic':90,281,284 'get':378 'give':305,348 'golden':242 'good':308 'granul':49 'heat':196,201,265 'high':200,269 'immedi':430 'inch':119 'inch/0.6cm':14 'ingredi':1,192 'instruct':144 'layer':220 'light':203,241 'like':404,412 'liquid':164 'low':43 'marinad':5 'massag':156 'mix':139,166,187,385,409 'mung':128 'mushroom':95,99,291 'next':165,324 'oil':34,73,87,170,210,276 'opaqu':245 'ounc':7,112 'oyster':22,67,151 'pea':134,366 'pepper':77 'perimet':213,317,337 'piec':121 'point':263 'pour':206 'prepar':328 'quick':351 'remov':246 'rest':80 'rice':433 'sauc':23,40,58,63,68,152,191,331,355,377,394,414,428 'sear':221 'second':225,236,299,420 'serv':429 'sesam':72 'set':181,194,253 'shaox':26,124,154,313 'sherri':30 'simmer':358,382 'singl':219 'sizzl':287 'skinless':9 'slice':12,16,100,105,110,147 'slurri':389,408 'small':102,185 'smoke':204 'snow':133,365 'sodium':44 'soy':57,62 'spatula':346 'spread':214,311,333 'sprout':130,363 'start':285 'steam':432 'stir':229,295,309,325,352,395 'stir-fri':228 'stock':46 'strong':381 'suey':330 'sugar':50,53 'tablespoon':18,21,56,66,85,123,137,142,208,274 'teaspoon':25,32,36,48,60,70,75,169,173 'thick':15 'thicken':399 'thicker':415 'thin':104,109 'toast':71 'togeth':188 'turn':264 'uniform':179 'use':343 'veget':33,86,209 'water':19,143,150 'white':76,93 'wine':27,125,155,314 'wok':198,251,320,342,345,374 'x':117"
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    +magazine: Proxies\__CG__\App\Entity\Magazine {#1895
      +icon: Proxies\__CG__\App\Entity\Image {#3378 …}
      +name: "archaeology@mander.xyz"
      +title: "archaeology"
      +description: """
        Welcome to c/Archaeology @ Mander.xyz!\n
        ======================================\n
        \n
        #### Shovelbums welcome. 🗿\n
        \n
        ![](https://mander.xyz/pictrs/image/b6df770c-bf61-441e-81ff-475fc3c12a58.png)\n
        \n
        ---\n
        \n
        **Notice Board**\n
        \n
        *This is a work in progress, please don’t mind the mess.*\n
        \n
        - 2023-06-15: We are [collecting resources](https://mander.xyz/post/706957) for the sidebar!\n
        - 2023-06-13: We are looking for [mods](https://mander.xyz/post/680156). Send a dm to [@fossilesque@mander.xyz](https://mander.xyz/u/fossilesque) if interested!\n
        \n
        ---\n
        \n
        **About**\n
        \n
        > Archaeology or archeology[a] is the study of human activity through the recovery and analysis of material culture. The archaeological record consists of artifacts, architecture, biofacts or ecofacts, sites, and cultural landscapes.\n
        > \n
        > Archaeology has various goals, which range from understanding culture history to reconstructing past lifeways to documenting and explaining changes in human societies through time.\n
        > \n
        > The discipline involves surveying, excavation, and eventually analysis of data collected, to learn more about the past. In broad scope, archaeology relies on cross-disciplinary research. [Read more…](https://en.wikipedia.org/wiki/Archaeology)\n
        \n
        **Rules**\n
        \n
        1. Don’t throw mud. Be kind and remember the human.\n
        2. Keep it rooted (on topic).\n
        3. No spam.\n
        4. No pseudoscience/pseudoarchaeology.\n
        \n
        ![](https://mander.xyz/pictrs/image/7bae951a-c3ea-4b8f-95cd-057a7d1a3e32.png)\n
        \n
        ---\n
        \n
        ---\n
        \n
        **Links**\n
        \n
        Archaeology 101:\n
        \n
        - [Historic England’s Guides for the Archaeological Sciences](https://historicengland.org.uk/advice/technical-advice/archaeological-science/)\n
        \n
        Get Involved:\n
        \n
        - [AIA Societies (USA)](https://www.archaeological.org/programs/societies/find/)\n
        \n
        University and Field Work:\n
        \n
        - [Archaeological Fieldwork Opportunities Bulletin](https://www.archaeological.org/programs/professionals/fieldwork/afob/)\n
        - [University Archaeology (UK)](https://www.universityarchaeology.co.uk/)\n
        - [Black Trowel Collective Microgrants for Students](https://blacktrowelcollective.wordpress.com/)\n
        \n
        Jobs and Career:\n
        \n
        - [Ways into Archaeology](https://www.archaeologyuk.org/ways-into-archaeology.html)\n
        - [Profiling the Profession](https://profilingtheprofession.org.uk/executive-summary/)\n
        - [Shovelbums](https://shovelbums.org/)\n
        \n
        Professional Organisations:\n
        \n
        - [Chartered Institute for Archaeologists (UK)](https://archaeologists.net)\n
        - [BAJR (UK)](http://www.bajr.org/)\n
        - [Association for Environmental Archaeology](https://envarch.net/)\n
        - [Archaeology Scotland](https://archaeologyscotland.org.uk/)\n
        - [Historic England](https://historicengland.org.uk/advice/find/a-z-publications/)\n
        \n
        FOSS Tools:\n
        \n
        - [Diamond Open Access in Archaeology](https://diamond.open-archaeo.info/)\n
        - [Tools for Quantitative Archaeology – in R](https://github.com/sslarch/tfqar)\n
        - [Open Archaeo](https://open-archaeo.info/): A list of open source archaeological tools and software.\n
        - [The Open Digital Archaeology Textbook](https://o-date.github.io/draft/book/getting-started.html)\n
        \n
        Datasets:\n
        \n
        - [Dutch archaeological repository (Archis III)](https://www.archis.cultureelerfgoed.nl)\n
        - [Archaeology Data Service (UK)](https://archaeologydataservice.ac.uk/)\n
        \n
        Fun:\n
        \n
        - [Time Team from the BBC](https://www.youtube.com/channel/UCvmEISc6e4tLwn8TyS14ncw)\n
        \n
        Other Resources:\n
        \n
        - [List of Archaeological Academic Journals](https://en.wikipedia.org/wiki/List_of_archaeology_journals)\n
        - [Archaeologists of Mastodon Listing](https://stark1tty.github.io/Mastodon-Archaeology/)\n
        - [Academics on Mastodon](https://nathanlesage.github.io/academics-on-mastodon/)\n
        \n
        ![](https://mander.xyz/pictrs/image/176f5cdc-e7d6-46a3-b742-7c26bcc6c090.png)\n
        \n
        ---\n
        \n
        ---\n
        \n
        Similar Communities\n
        -------------------\n
        \n
        - [!openscience@lemmy.ml](https://lemmy.ml/c/openscience)\n
        \n
        ---\n
        \n
        Sister Communities\n
        ------------------\n
        \n
        ### Science and Research\n
        \n
        - [!scicomm@mander.xyz](/c/scicomm@mander.xyz)\n
        \n
        ### Biology and Life Sciences\n
        \n
        - [!anthropology@mander.xyz](/c/anthropology@mander.xyz)\n
        - [!biodiversity@mander.xyz](/c/biodiversity@mander.xyz)\n
        - [!palaeoecology@mander.xyz](/c/palaeoecology@mander.xyz)\n
        - [!palaeontology@mander.xyz](/c/palaeontology@mander.xyz)\n
        \n
        #### Plants & Gardening\n
        \n
        - [!balconygardening@slrpnk.net](/c/balconygardening@slrpnk.net)\n
        - [!gardening@mander.xyz](/c/gardening@mander.xyz)\n
        - [!houseplants@mander.xyz](/c/houseplants@mander.xyz)\n
        - [!plantid@mander.xyz](/c/plantid@mander.xyz)\n
        \n
        ### Physical Sciences\n
        \n
        - [!earthscience@mander.xyz](/c/earthscience@mander.xyz)\n
        - [!geography@mander.xyz](/c/geography@mander.xyz)\n
        - [!geospatial@mander.xyz](/c/geospatial@mander.xyz)\n
        - [!soilscience@slrpnk.net](/c/soilscience@slrpnk.net)\n
        \n
        ### Humanities and Social Sciences\n
        \n
        - [!archaeology@mander.xyz](/c/archaeology@mander.xyz)\n
        - [!folklore@mander.xyz](/c/folklore@mander.xyz)\n
        - [!history@mander.xyz](/c/history@mander.xyz)\n
        - [!old_maps@mander.xyz](/c/old_maps@mander.xyz)\n
        \n
        ### Memes\n
        \n
        - [!bushrat_confidential@slrpnk.net](/c/bushrat_confidential@slrpnk.net)\n
        - [!science_memes@mander.xyz](/c/science_memes@mander.xyz)\n
        \n
        ---\n
        \n
        **Find us on Reddit**\n
        \n
        - [r/enviro_archaeology](https://www.reddit.com/r/enviro_archaeology/)\n
        - [r/geoarchaeology](https://www.reddit.com/r/geoarchaeology/)\n
        \n
        ![](https://mander.xyz/pictrs/image/e39fc00d-7e3f-4c8d-86b9-a753b7f4578a.png)
        """
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    +domain: Proxies\__CG__\App\Entity\Domain {#1894 …}
    +slug: "Scandinavia-s-oldest-known-ship-burial-is-located-in-mid-Norway"
    +title: "Scandinavia's oldest known ship burial is located in mid-Norway"
    +url: "https://phys.org/news/2023-12-scandinavia-oldest-ship-burial-mid-norway.html"
    +body: """
      This summer, archaeologists and a metal detectorist conducted a small survey of Herlaugshagen, at Leka in the northern part of Trøndelag County. They found something amazing.\n
      \n
      The goal was to date a burial mound and find out if it contained a ship. They carried out the surveys on behalf of the Norwegian Directorate for Cultural Heritage and in collaboration with Trøndelag County Authority.\n
      \n
      The archaeologists were over the moon when they found large rivets confirming that this was indeed a ship burial, and their enthusiasm didn’t subside when the finds were recently dated.\n
      \n
      “The mound was constructed in approximately 700 CE. This is called the Merovingian period and precedes the Viking Age. This dating is really exciting because it pushes the whole tradition of ship burials quite far back in time,” said Geir Grønnesby, an archaeologist at the NTNU University Museum.
      """
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      +description: """
        Welcome to c/Archaeology @ Mander.xyz!\n
        ======================================\n
        \n
        #### Shovelbums welcome. 🗿\n
        \n
        ![](https://mander.xyz/pictrs/image/b6df770c-bf61-441e-81ff-475fc3c12a58.png)\n
        \n
        ---\n
        \n
        **Notice Board**\n
        \n
        *This is a work in progress, please don’t mind the mess.*\n
        \n
        - 2023-06-15: We are [collecting resources](https://mander.xyz/post/706957) for the sidebar!\n
        - 2023-06-13: We are looking for [mods](https://mander.xyz/post/680156). Send a dm to [@fossilesque@mander.xyz](https://mander.xyz/u/fossilesque) if interested!\n
        \n
        ---\n
        \n
        **About**\n
        \n
        > Archaeology or archeology[a] is the study of human activity through the recovery and analysis of material culture. The archaeological record consists of artifacts, architecture, biofacts or ecofacts, sites, and cultural landscapes.\n
        > \n
        > Archaeology has various goals, which range from understanding culture history to reconstructing past lifeways to documenting and explaining changes in human societies through time.\n
        > \n
        > The discipline involves surveying, excavation, and eventually analysis of data collected, to learn more about the past. In broad scope, archaeology relies on cross-disciplinary research. [Read more…](https://en.wikipedia.org/wiki/Archaeology)\n
        \n
        **Rules**\n
        \n
        1. Don’t throw mud. Be kind and remember the human.\n
        2. Keep it rooted (on topic).\n
        3. No spam.\n
        4. No pseudoscience/pseudoarchaeology.\n
        \n
        ![](https://mander.xyz/pictrs/image/7bae951a-c3ea-4b8f-95cd-057a7d1a3e32.png)\n
        \n
        ---\n
        \n
        ---\n
        \n
        **Links**\n
        \n
        Archaeology 101:\n
        \n
        - [Historic England’s Guides for the Archaeological Sciences](https://historicengland.org.uk/advice/technical-advice/archaeological-science/)\n
        \n
        Get Involved:\n
        \n
        - [AIA Societies (USA)](https://www.archaeological.org/programs/societies/find/)\n
        \n
        University and Field Work:\n
        \n
        - [Archaeological Fieldwork Opportunities Bulletin](https://www.archaeological.org/programs/professionals/fieldwork/afob/)\n
        - [University Archaeology (UK)](https://www.universityarchaeology.co.uk/)\n
        - [Black Trowel Collective Microgrants for Students](https://blacktrowelcollective.wordpress.com/)\n
        \n
        Jobs and Career:\n
        \n
        - [Ways into Archaeology](https://www.archaeologyuk.org/ways-into-archaeology.html)\n
        - [Profiling the Profession](https://profilingtheprofession.org.uk/executive-summary/)\n
        - [Shovelbums](https://shovelbums.org/)\n
        \n
        Professional Organisations:\n
        \n
        - [Chartered Institute for Archaeologists (UK)](https://archaeologists.net)\n
        - [BAJR (UK)](http://www.bajr.org/)\n
        - [Association for Environmental Archaeology](https://envarch.net/)\n
        - [Archaeology Scotland](https://archaeologyscotland.org.uk/)\n
        - [Historic England](https://historicengland.org.uk/advice/find/a-z-publications/)\n
        \n
        FOSS Tools:\n
        \n
        - [Diamond Open Access in Archaeology](https://diamond.open-archaeo.info/)\n
        - [Tools for Quantitative Archaeology – in R](https://github.com/sslarch/tfqar)\n
        - [Open Archaeo](https://open-archaeo.info/): A list of open source archaeological tools and software.\n
        - [The Open Digital Archaeology Textbook](https://o-date.github.io/draft/book/getting-started.html)\n
        \n
        Datasets:\n
        \n
        - [Dutch archaeological repository (Archis III)](https://www.archis.cultureelerfgoed.nl)\n
        - [Archaeology Data Service (UK)](https://archaeologydataservice.ac.uk/)\n
        \n
        Fun:\n
        \n
        - [Time Team from the BBC](https://www.youtube.com/channel/UCvmEISc6e4tLwn8TyS14ncw)\n
        \n
        Other Resources:\n
        \n
        - [List of Archaeological Academic Journals](https://en.wikipedia.org/wiki/List_of_archaeology_journals)\n
        - [Archaeologists of Mastodon Listing](https://stark1tty.github.io/Mastodon-Archaeology/)\n
        - [Academics on Mastodon](https://nathanlesage.github.io/academics-on-mastodon/)\n
        \n
        ![](https://mander.xyz/pictrs/image/176f5cdc-e7d6-46a3-b742-7c26bcc6c090.png)\n
        \n
        ---\n
        \n
        ---\n
        \n
        Similar Communities\n
        -------------------\n
        \n
        - [!openscience@lemmy.ml](https://lemmy.ml/c/openscience)\n
        \n
        ---\n
        \n
        Sister Communities\n
        ------------------\n
        \n
        ### Science and Research\n
        \n
        - [!scicomm@mander.xyz](/c/scicomm@mander.xyz)\n
        \n
        ### Biology and Life Sciences\n
        \n
        - [!anthropology@mander.xyz](/c/anthropology@mander.xyz)\n
        - [!biodiversity@mander.xyz](/c/biodiversity@mander.xyz)\n
        - [!palaeoecology@mander.xyz](/c/palaeoecology@mander.xyz)\n
        - [!palaeontology@mander.xyz](/c/palaeontology@mander.xyz)\n
        \n
        #### Plants & Gardening\n
        \n
        - [!balconygardening@slrpnk.net](/c/balconygardening@slrpnk.net)\n
        - [!gardening@mander.xyz](/c/gardening@mander.xyz)\n
        - [!houseplants@mander.xyz](/c/houseplants@mander.xyz)\n
        - [!plantid@mander.xyz](/c/plantid@mander.xyz)\n
        \n
        ### Physical Sciences\n
        \n
        - [!earthscience@mander.xyz](/c/earthscience@mander.xyz)\n
        - [!geography@mander.xyz](/c/geography@mander.xyz)\n
        - [!geospatial@mander.xyz](/c/geospatial@mander.xyz)\n
        - [!soilscience@slrpnk.net](/c/soilscience@slrpnk.net)\n
        \n
        ### Humanities and Social Sciences\n
        \n
        - [!archaeology@mander.xyz](/c/archaeology@mander.xyz)\n
        - [!folklore@mander.xyz](/c/folklore@mander.xyz)\n
        - [!history@mander.xyz](/c/history@mander.xyz)\n
        - [!old_maps@mander.xyz](/c/old_maps@mander.xyz)\n
        \n
        ### Memes\n
        \n
        - [!bushrat_confidential@slrpnk.net](/c/bushrat_confidential@slrpnk.net)\n
        - [!science_memes@mander.xyz](/c/science_memes@mander.xyz)\n
        \n
        ---\n
        \n
        **Find us on Reddit**\n
        \n
        - [r/enviro_archaeology](https://www.reddit.com/r/enviro_archaeology/)\n
        - [r/geoarchaeology](https://www.reddit.com/r/geoarchaeology/)\n
        \n
        ![](https://mander.xyz/pictrs/image/e39fc00d-7e3f-4c8d-86b9-a753b7f4578a.png)
        """
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      This summer, archaeologists and a metal detectorist conducted a small survey of Herlaugshagen, at Leka in the northern part of Trøndelag County. They found something amazing.\n
      \n
      The goal was to date a burial mound and find out if it contained a ship. They carried out the surveys on behalf of the Norwegian Directorate for Cultural Heritage and in collaboration with Trøndelag County Authority.\n
      \n
      The archaeologists were over the moon when they found large rivets confirming that this was indeed a ship burial, and their enthusiasm didn’t subside when the finds were recently dated.\n
      \n
      “The mound was constructed in approximately 700 CE. This is called the Merovingian period and precedes the Viking Age. This dating is really exciting because it pushes the whole tradition of ship burials quite far back in time,” said Geir Grønnesby, an archaeologist at the NTNU University Museum.
      """
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