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A lady from the market that grows organic vegetables, gave us as a present a bunch of fresh spring greens – fresh garlic, celery, fenel, parsley.

I chopped all of them and quickly stir-fried them in olive oil with some shoyu and mirin. Added a handful of cashwes, lemon zest and left-overs of cooked rice. Few minutes on a high flame constantly stirring – ready!

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