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Aromatic rice and pork meatballs and lots of interesting vegetables bring Oriental flavours to this satisfying main-meal soup. Serve it at the table in a warmed tureen or straight from the pan.
1 person made this
- 225 g (8 oz) red chard leaves
- 1.4 litres (2½ pints) chicken stock, preferably home-made
- 2.5 cm (1 in) piece fresh root ginger, peeled and cut into thin strips
- 3 tbsp dry sherry
- 2 tbsp light soy sauce, or to taste
- 200 g (7 oz) baby corn, each sliced diagonally into 2–3 pieces
- 115 g (4 oz) shiitake mushrooms, thinly sliced
- 200 g (7 oz) mange-tout, each cut diagonally into 2–3 pieces
- 1 can sliced bamboo shoots, about 220 g, drained
- 6 spring onions, thinly sliced diagonally
- Rice and pork meatballs
- 170 g (6 oz) long-grain rice
- 340 g (12 oz) lean minced pork
- 2.5 cm (1 in) piece fresh root ginger, peeled and grated
- 6 spring onions, chopped
- 1 garlic clove, finely chopped
- 2 tbsp soy sauce
- ½ tsp toasted sesame oil
- ½ tsp five-spice powder
- pinch of chilli powder
- 225 g (8 oz) pak choy
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- First prepare the meatballs. Place the rice in a saucepan and pour in plenty of water to cover, then bring to the boil. Boil for 1 minute, then drain the rice in a sieve and leave to cool.
- Mix the pork with the ginger, spring onions, garlic, soy sauce, sesame oil, five-spice powder and chilli powder. Strip the green leaves of the pak choy off the thick white stalks. Finely chop the leaves and add them to the pork. Reserve the stalks for the broth. Pound the mixture with a spoon until thoroughly combined.
- Turn the drained rice into a large shallow bowl and separate the grains with a fork. Rinse your hands, then take a small lump of pork mixture, squeeze it together and roll it into a small ball about the size of a walnut. Roll the meatball in the rice, pressing it into the grains to coat it thickly. Press the rice firmly onto the meatball and set aside on a plate or dish. Shape the remaining pork mixture to make about 20 rice meatballs.
- Cover the bottom of a steamer rack with a single layer of red chard, leaving gaps between the leaves. (If using stacking bamboo steamer baskets, you will need 2.) Add the meatballs in one layer, leaving space between them for the rice to swell. Bring the stock and ginger to the boil in the steamer base. Set the steamer on top and cover. Steam the meatballs for 35 minutes.
- While the meatballs are cooking, cut the stalks of the pak choy across into 1 cm (½ in) pieces. Remove the steamer from the pan and set it aside on a plate. Add the sherry, soy sauce, baby corn, shiitake mushrooms, mange-tout, remaining red chard leaves, bamboo shoots and spring onions to the stock. Bring back to the boil, then replace the steamer rack and steam for a further 5 minutes.
- Carefully transfer the rice and pork balls to a warm serving bowl. Add the chard leaves from the steamer to the broth. Taste the broth and add more soy sauce, if liked, then transfer it to a warm tureen. To serve, ladle some broth and vegetables into 4 warm bowls and add a few rice and pork meatballs to each. Ladle in more broth and add meatballs during the meal as required.
Instead of steaming the rice and pork balls they can be poached gently in the stock for 20 minutes, then the vegetables can be added and the broth finished as in the main recipe. The rice tends to make the broth slightly cloudy, but the result tastes just as delicious.
Shiitake mushrooms contain lentinan, which is believed to help strengthen the immune system. These tasty mushrooms are also thought to help protect against cancer. * Pork is a good source of vitamin B1 and a useful source of several of the other B vitamins. * Green leafy vegetables are good sources of vitamin C, folate and beta-carotene.
Each serving provides
A, B1, B2, B6, B12, C, folate, niacin, potassium
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Made this for dinner. Went down really well! Easy to make and very tasty!!!!-08 Sep 2012
- 12 ounces ground pork
- 2 eggs
- ½ cup cornstarch
- 2 ½ tablespoons cornstarch, divided
- 2 spring onions, finely chopped
- 1 (3/4 inch thick) slice fresh ginger, finely chopped
- 2 teaspoons salt
- 1 teaspoon soy sauce
- 6 tablespoons vegetable oil
- ½ cup chicken broth, or as needed
- 1 tablespoon water
Combine pork, eggs, 1/2 cup plus 1 1/2 tablespoon cornstarch, spring onions, ginger, salt, and soy sauce in a large bowl. Mix well and form into 8 balls.
Heat oil in a large wok over medium heat. Cook meatballs in the hot oil until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
Drain all but 2 tablespoons oil from the wok. Return meatballs to the wok add enough chicken broth to just cover meatballs. Bring to a boil. Reduce heat to low simmer until meatballs are no longer pink in the center, about 15 minutes.
Mix remaining 1 tablespoon cornstarch with water in a bowl. Stir into the wok until chicken broth thickens, 3 to 5 minutes. Transfer to a serving dish.
How to make pork meatballs extra light
The secrets to creating super fluffy meatballs are:
- Mix water into the meat to make a very tender patty
- Add plenty of breadcrumbs
- Add plenty of water chestnuts
The meatballs are one of my favorite lunch items, too. They freeze well and taste as great after reheating. Stuff one of these into your lunchbox with steamed rice and some greens, and you’ll make all of your colleagues jealous when you heat it up in the office microwave.
You can also serve the meatballs for dinner as a main, pairing it with fast and easy sides such as cucumber salad, okra stir-fry, or spinach salad.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
20 Best Low Carb Asian Recipes
A couple of months ago I started this series of some of my favorite low carb recipes from around the interwebs sorted by cuisine style. I got as far as the 15 Best Low Carb Mexican Recipes and 20 Best Low Carb Italian Recipes aaaaand then life got crazy and I never continued.
Well I&rsquom happy to say that I&rsquom finally getting around to posting this roundup of my favorite Low Carb Asian Recipes &ndash some from here on IBIH, and a bunch of others that I found on Pinterest.
There were a lot of Thai and Indian recipes that I found too, so I decided to do a separate roundup in the future for those. This batch of low carb recipes labelled &ldquoAsian&rdquo falls mostly into the Chinese, Japanese, or Korean inspired category.
Some of these recipes are Paleo, so if you&rsquore low carb you can substitute your favorite carb free sweetener for the maple syrup, honey, or dates that they might call for to add sweetness.
20 Best Low Carb Asian Recipes
1. First up is this gorgeous 5 Minute Spicy Asian Chicken Salad from Linda Wagner. It&rsquos beautiful, healthy, AND easy to make &ndash what&rsquos not to love! This recipe calls for shredded carrots, but if you&rsquore very low carb you could easily sub in radish matchsticks for the same crunch and a lot less carbs!
2. Next we have this delicious Cauliflower Rice Stir Fry by Willow Arlen over at Will Cook for Friends. Willow is super talented and hilarious (seriously, check our her selfies page, this chick has guts!), so even though she&rsquos not usually a low carb blogger I am thrilled to be able to feature one of her recipes in this roundup. This recipe calls for carrots too, but you can omit it or sub in any of your favorite low carb veggies instead.
3. This Easy Low Carb Pork Lo Mein is a recent addition to the IBIH recipe catalog, and one of my best low carb Asian recipes yet I think! If you&rsquove been hesitant to try low (or zero) carb Shiratake noodles, then this recipe is for you! Delicious and sooooper fast to throw together, it&rsquos even better than takeout &ndash without the heaping side of guilt and shame! You can substitute shrimp, chicken, or beef for the pork if you prefer!
4. Been jonesing for some Sushi? Me too! Fortunately The Busy Broad has perfected a Low Carb Sushi method that you can customize a ton of different ways to recreate your favorite sushi in a low carb version! I can&rsquot wait to try her spicy crab roll &ndash YUMMY!
5. If you&rsquore a fan of traditional Kung Pao Chicken, you&rsquore going to love this healthier version by Gina over at SkinnyTaste! This genius recipe replaces traditional pasta or rice with zucchini noodles &ndash and it looks amazing too! Her recipe calls for a little sugar and cornstarch &ndash to make this even lower carb you can substitute your favorite low carb sweetener and 1/2 tsp of xanthan gum to thicken instead.
6. You knew I couldn&rsquot let this roundup go on without including some delicious low carb meatball recipes right? I mean that&rsquos my jam so it was bound to happen. I actually have a bunch of low carb Asian meatball recipes so it was tough to narrow them down for this roundup. In the end I had to include one of my most popular recipes here on IBIH, the General Tso&rsquos Meatballs. If you haven&rsquot tried them yet, you simply must add them to your rotation STAT! You won&rsquot be sorry, pinky promise.
7. Another low carb Asian meatball recipe that I created is actually over on All Day I Dream About Food from a guest post I did over there last year. These low carb Kung Pao Meatballs are another one of my favorite meatballs recipes ever created. And that&rsquos saying something because I&rsquove created a LOT of low carb meatball recipes. While you&rsquore over there be sure to check out some of Carolyn&rsquos amazing low carb dessert recipes to round out your meal!
8. Next up is this gorgeous Beef and Cabbage Noodles recipe from Vanessa over at Healthy Living How To! It&rsquos dressed with an almond butter chili sauce, and if just reading that doesn&rsquot make you hungry, you need to check your pulse! Vanessa even includes a video on how to make cabbage noodles that&rsquos super helpful!
9. Chicken wings are always a winner and this low carb Bacon Wrapped Asian Chicken Wings recipe from IBIH is no exception. A little sweet, a little spicy, but most importantly wrapped in BACON and cooked until crispy on the outside, tender and juicy on the inside!
10. These super cute Asian Lettuce Wraps filled with ground turkey from Kalyn&rsquos Kitchen really look like they would hit the spot, and I love the addition of the crunchy peanuts for texture! Pretty sure I could down a whole bunch of these in no time at all!
11. These record cold temps we&rsquore having are making me long for soup, and this spicy and hearty Paleo Beef Pho from Everyday Maven has the added bonus of being super fast to make! I&rsquod love a hot spicy bowl of this low carb soup steaming in front of me right now!
12. I can personally testify to the awesomeness of this next low carb soup recipe because it&rsquos one of mine (she types not at all modestly.) The meatballs in this Potsticker Meatball Asian Noodle Soup are great on their own, but swimming in this flavorful broth loaded with veggies, herbs and zero carb Shiratake noodles? Total bliss!
13. It was the gorgeous colors and photography that really drew me to these Paleo Veggie Nori Wraps with Sunflower Butter Dipping Sauce from Gourmande in the Kitchen. I could literally stare at these all day! I&rsquom sure they taste just as amazing as they look too. This recipe calls for carrots but if you&rsquore very low carb you could easily substitute celery root, riced cauliflower, or even radishes instead!
14. This fantastic Sesame Crusted Asian Chicken Tender recipe is one of Carolyn Ketchum&rsquos and can be found over on Cara&rsquos Cravings in a guest post she did. These look crunchy and totally craveable &ndash betcha can&rsquot eat just one!
15. There is something about crispy chunks of chicken that always draws people in &ndash no matter what the culture! This is my low carb Orange Chicken recipe &ndash a healthier version of the traditional Americanized Chinese takeout Orange Chicken. It&rsquos not quite as saucy, but definitely loaded with flavor and beautiful texture. It&rsquos a great way to introduce picky kids to Asian flavors too!
16. Chicken doesn&rsquot have to be fried in a crispy coating to be delicious &ndash as proven by this gorgeous Paleo Asian Chicken Stir Fry recipe from Sweet C&rsquos Designs! She uses pea shoots in her recipe, but if you can&rsquot find them you could probably substitute bean shoots just easily!
17. In the mood for some seafood? Salmon always lends itself well to Asian flavors, and this Asian Salmon and Green Bean Stir Fry from ifoodreal is no exception! Loving the punch of citrus and texture of sesame seeds in this recipe &ndash looks like a keeper for sure!
18. Maria Emmerich is the culinary genius behind Keto Adapted, and she created these truly legit looking Low Carb Egg Rolls using Nori sheets to stand in for the traditional pasta based wrapper. Stuffed with cabbage, ground pork, ginger and other delicious and healthy ingredients, you won&rsquot even miss the traditional takeout version &ndash especially when you dip them in her homemade sweet and sour sauce!! For you allergy prone Peeps, these are also grain, dairy, egg, and nut free!
19. Mike over at The Iron You not only creates healthy AND delicious Paleo recipes &ndash he also takes truly amazing photos of them! This Paleo Mongolian Beef recipe is no exception &ndash I want to reach through the screen and get to work with those chopsticks perched on the side of that bowl! IT&rsquoS SO SAUCY. To make this recipe lower in carbs substitute your favorite carb free sweetener for the coconut sugar he uses, and serve it over some cauliflower rice. Then call me so I can come over and have some! I&rsquoll bring the sake&hellip
20. Finally we end with an oldy but a goody from the archives here on IBIH. This was one of the first low carb recipes I ever posted on the blog. In fact when I posted this I was still planning on just one week of low carb recipes before going back to my regular unhealthy (but delicious) offerings. Oh how things have changed since then! This low carb Beef Negimaki recipe makes a fantastic appetizer &ndash or a main course served alongside some of my easy and delicious Sriracha Roasted Broccoli.
So that&rsquos it &ndash now get thee to the kitchen and start whipping some of these up! Have you already tried some of them? Be sure to let us know in the comments! Have a favorite low carb Asian recipe that I missed in this group? I&rsquom sure there are tons more, feel free to add yours to the comments section so we can check it out!
While you&rsquore here, have you checked out the IBIH Community Forums yet? Lots of great support over there from fellow IBIH fans and low carbers so be sure to join the conversation &ndash especially if you&rsquore doing the Egg Fast Menu Plan or Weekly Keto Menu Plans!
You should also check out the Cookbooks Page to download your copy of The Gluten Free Low Carber and any or all of my Ezines! I&rsquom running a special of all five (over 150 recipes!) for just $19.99 &ndash or you can get them piecemeal if you already have some of them and just want to complete your collection!
Oriental Meatball Soup
A hearty, Asian-style meatball soup with pea pods, onion, carrots, bean sprouts and fresh cilantro.
1 pound ground turkey
3/4 cup quick or old fashioned oats
2 tablespoons soy sauce
1 tablespoon dry sherry (optional)
2 teaspoons sesame oil
1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chicken broth
2 (14.5-ounce) cans chicken broth
1 cup water
1 1/2 cups halved pea pods or 1 (6-ounce) package frozen pea pods, thawed, cut in half
1 medium onion, halved and thinly sliced
2 to 3 carrots, thinly sliced
2 cups bean sprouts
2 tablespoons chopped fresh cilantro (also known as Chinese parsley)
2 green onions, thinly sliced
Salt and ground black pepper to taste
- ¼ cup unsalted butter
- 1 head bok choy, chopped
- 1 pound white and crimini mushrooms, cut into quarters
- 4 green onions, sliced
- 2 tablespoons minced garlic, or more to taste
- 8 slices fresh ginger, quartered
- ¼ cup lime juice
- 7 cups chicken broth
- ½ cup chopped fresh cilantro
Heat butter in a stock pot over medium heat add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
- 1 (4-ounce) block firm tofu, cut into 1/4-inch slices
- 8 ounces ground pork, such as pork shoulder
- 4 ounces ground or minced fatty pork, such as fresh pork belly
- 1/4 cup drained canned water chestnuts, diced
- 1 teaspoon minced peeled ginger
- 2 scallions, white parts finely minced and green parts thinly sliced, divided
- 1 egg yolk
- 1/2 teaspoon sugar
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon kosher salt
- 3 teaspoons minced garlic (3 medium cloves), divided
- 3/4 teaspoon ground white pepper, divided
- 3 teaspoons soy sauce, divided
- 2 1/2 teaspoons cornstarch, divided
- 3 tablespoons plus 1 teaspoon canola, vegetable, or peanut oil, divided
- 1 1/2 cups homemade chicken stock or low-sodium broth
- 5 heads baby bok choy, halved
- 6 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated
- 2 (1.75-ounce) packs dried vermicelli noodles
- Cooked white rice, for serving
Oriental Chicken recipe
1 pound boneless chicken breasts, cut in 2&Prime strips
2 cans Campbell&rsquos Chicken Broth
1/2 cup raw regular rice
1/2 cup sherry
2 tablespoons soy sauce
1 large clove garlic, minced
1/4 teaspoon ground ginger
1 pkg (19-oz) frozen broccoli spears, partially-thawed and cut in half
2 cups diagonally sliced carrots
1 cup diagonally sliced green onions
1 can (about 8-oz) bamboo shoots, drained
In large saucepan, lightly brown chicken in 2 T salad oil. Add broth, rice, sherry, soy, garlic and ginger. Bring to boil, reduce heat. Cover simmer 15 minutes.
Add remaining ingredients. Simmer 5 minutes more, or until done. Stir occasionally.
Stir 1/2 cup water into 3-4 tablespoons of cornstarch until smooth stir into chicken. Cook, stirring until thickened.
Seven Secrets for Making the Best Pho Soup
The Best Bones for Making Pho
You can’t make an awesome soup without awesome beef bones, right? So, look for knuckle and leg bones that contain marrow. We buy beef knuckles from a local Asian market and find them to be pretty inexpensive.
Substituting store-bought beef broth for this homemade beef broth just won’t cut it. We know our process takes longer than some, but trust me, this homemade pho broth has so much more flavor. You won’t regret it.
It’s Best to Parboil and Rinse the Bones
When you simmer bones they release “scum” or impurities. If you don’t get rid of this, you’ll be stuck with a cloudy broth. Not good. We like our soup to be as clear and clean as possible, so we add an extra step. Add the bones to a large stockpot, cover with cold water then bring to a boil. Boil for a few minutes then throw the water and bones into a strainer. Discard the water then rinse the bones to get rid of all the impurities. Also, make sure you give the pot a rinse, too — there will be scum on the bottom and sides of the pot.
Char The Onion and Ginger
To create that distinctive and deep flavor of great Pho, slide onion and a sizable piece of ginger under the broiler. Broil until well charred. That’s going to give you nice depth and color.
Don’t Forget the Spices and Toast Them
Even though we’re simmering the broth with spices for a few hours, we still like to give all the spices a quick toast before adding to the pot. To do this, throw them into a dry pan over medium heat, stay close and shake the pan a couple of times to make sure they toast. You’ll know when they’re ready when you start to smell them. It only takes 2-3 minutes.
Yellow Rock Sugar
Don’t just use regular white sugar from your pantry. We know that buying yellow rock sugar seems pretty particular and we’re all left with the problem of what to do with it after making this pho, but here’s the deal: using plan old sugar sadly produces a sweet, flat broth, whereas the rock sugar rounds things out and brings everything together. Plus, you’ll need that leftover rock sugar for the next time you make this recipe!
Use Fish Sauce
Buy some. You really can’t make pho soup (or other Vietnamese recipes) without it. Our fish sauce sits within arm’s reach of our stove. We use it in everything and absolutely will not make pho without it. We’ve come to trust the Three Crabs brand of fish sauce, which you can buy online or in Asian markets. Update: We have recently given Red Boat Fish Sauce 40°N a try and we prefer it over other ones we have tasted. We really like the clean fish flavor it has over other brands. Andrea Nguyen of Viet World Kitchen suggests that when shopping for fish sauce, look for glass bottles, not plastic and allow price to guide you. Go for the mid-high priced fish sauce (which will run you $4 to $5).
The Best Noodles and Condiments
You can buy fresh noodles at Asian markets, which is a nice treat, but dried rice noodles work perfectly as well. Even if you use fresh or dried, never cook the noodles in the broth. If you do this, the broth will become cloudy. So, cook them in another pot (they only take a few minutes) and add the cooked noodles to your bowl just before adding hot broth. As for condiments, we’re partial to Thai basil (you can substitute regular basil if you need too), fresh mint, crispy bean sprouts, a teeny tiny splash of fish sauce and some Asian chili sauce. Some like to add hoisin sauce, but we rarely do — it can take over the delicate deep flavor of the broth.
Oh, and while it’s not a “secret” make sure you have some freezer space to store some of that extra broth for the best make-ahead meal, ever!
More Easy Recipes
- This Orange Honey Teriyaki Chicken Recipe is simple to make and tastes amazing.
- We love all the flavors of pho so much that we’ve even made Pho-Inspired Grilled Chicken Wings marinaded in ginger, garlic, lime and fish sauce.
- Try our homemade vegetable broth which is hearty enough to enjoy alone as soup and works perfectly as a replacement to boxed stock in your favorite recipes.
Recipe updated, originally posted August 2010. Since posting this in 2010, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Halibut in Miso Broth
This dish of flaky, white fish served in a savory miso broth with shiitake mushrooms and spinach is light and nourishing, but also supremely comforting and satisfying. And it’s done in one skillet, in less than 30 minutes.
Cod or another firm-fleshed white fish may be used instead of the halibut.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate.
Reduce the heat to medium add the remaining tablespoon of oil to the pan. Add the scallion whites, garlic and ginger cook for about 30 seconds, stirring, until fragrant.
Add 2 3/4 cups of the water to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining 1/4 cup water in a liquid measuring cup until dissolved, then whisk that mixture into the skillet.
Season the fish with the salt and pepper, then place in the skillet, skinned sides down. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gentle bubbling, until the fish flakes easily with a fork and is fairly firm.
To serve, place one piece of fish in each wide, shallow bowl. Stir the sauteed mushrooms and the spinach into the liquid in the skillet, then remove from the heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using.
Spanish Meatball Stew Recipe
What you'll need: 400g pork mince 1 red onion, chopped 2 red peppers, deseeded and sliced 3 crushed garlic cloves 2 tsp olive oil 1 tbsp smoked paprika 2 x cans of chopped tomatoes 2 tsp caster sugar 400g can of butter beans, drained 8 Small bunch of parsley, chopped
What you'll need:
- 400g pork mince
- 1 red onion, chopped
- 2 red peppers, deseeded and sliced
- 3 crushed garlic cloves
- 2 tsp olive oil
- 1 tbsp smoked paprika
- 2 x cans of chopped tomatoes
- 2 tsp caster sugar
- 400g can of butter beans, drained
8 Small bunch of parsley, chopped
Time: 35 minutes
First off, season your pork mince well with plenty of salt and pepper, and start working it with your hands into small meatballs. Heat up the oil in a big frying pan, and fry the meatballs on all sides for 5 minutes or so, or until evenly cooked and golden brown.
Push the meatballs over to one side of the pan, and chuck in your onions and peppers. Cook for 5 minutes to soften, add the paprika, and then mix all together with the meatballs before adding the tomatoes. Cover and simmer for 10 minutes.
After 10 minutes is up, uncover the pan and add the beans. Stir gently, taking care not to break up the meatballs, and simmer for another 10 minutes. Serve with a scattering of parsley.
For a beautifully matching wine, crack open the Sherrah Nero d'Avola 2016. This fashionable wine is the ideal choice for this tomato-based dish!
There you have it -- an easy recipe for Spanish Meatball Stew!
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