{"id":28758,"date":"2013-03-13T22:54:39","date_gmt":"2013-03-14T02:54:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28758"},"modified":"2013-03-13T22:54:39","modified_gmt":"2013-03-14T02:54:39","slug":"sweet-and-sour-vegetables%e9%85%a2%e3%81%bd%e3%81%a6%e3%83%99%e3%82%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28758&lang=en","title":{"rendered":"Sweet and Sour Vegetables
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\"\"<\/a><\/p>\n

Sweet and Sour Vegetables<\/strong><\/p>\n

I was in a mood for a sweet and sour dish. I used to make this dish with pork but I decided to replace pork with potatoes this time. I absolutely loved it!<\/p>\n

Sweet and sour vegetables: canola oil, potatoes, carrots, peppers, onion, water, Chinese chicken base, sake, soy sauce, ketchup, oyster sauce, white vinegar, cane sugar, corn starch, water, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u9162\u307d\u3066\u30d9\u30b8<\/strong><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sweet and Sour Vegetables I was in a mood for a sweet and sour dish. I used to make this dish with pork but I decided to replace pork with potatoes this time. I absolutely loved it! Sweet and sour vegetables: canola oil, potatoes, carrots, peppers, onion, water, Chinese chicken base, sake, soy sauce, ketchup, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,1],"tags":[],"class_list":["post-28758","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28758"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28758\/revisions"}],"predecessor-version":[{"id":28768,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28758\/revisions\/28768"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}