Pan-Steamed Sole With Shrimp And Pork Hash

By Sunset
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8 thin slices (quarter-size) peeled fresh ginger

2 green onions (each 10 in. long)

6 ounces baby bok choy

3/4 to 1 pound boned, skinned sole, flounder, or tilapia fillets

1 cup fat-skimmed chicken broth

Shrimp and Pork Hash

4 teaspoons soy sauce

2 tablespoons peanut or salad oil

Fresh cilantro sprigs, rinsed


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