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Ingredients
  • 4 piece scrod fillet
  • 3 tbsp. reduced-sodium soy sauce
  • 2 tbsp. seasoned rice vinegar
  • 1 tbsp. peeled, finely chopped fresh ginger
  • 1 clove garlic
  • 1 lb. bok choy
  • 1 ¾ c. shredded carrots
  • 3 green onions
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