In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: Preheat the oven to 375 degrees.,In a medium saucepan, heat 2 tablespoons oil over medium heat.,Add the garlic and cook, stirring, until just golden, about 2 minutes.,Stir in the beans and cook for 1 minute, then stir in the chicken broth.,Season with salt and cook, mashing the beans, until softened, about 7 minutes.,______,Meanwhile, line a baking sheet with paper towels.,In a small skillet, heat the remaining 1/2 cup oil.,Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.,Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish.,Repeat with the remaining beans and tortillas.,Pour the salsa over the filled tortillas.,Sprinkle the cheese on top.,Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.
[A]: Let cool slightly.

[Q]: To prepare your stir-fry:,Put a large pan of water on to boil.,Peel and finely slice the ginger and garlic.,Finely slice the chile.,Slice the chicken into finger-sized strips and lightly season with salt and pepper.,Cut the ends off your scallions and finely slice.,Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks.,Halve the bok choy lengthways.,If using the mushrooms, either tear into pieces or leave whole.,To cook your stir-fry:,Preheat a wok or large frying pan on a high heat and once its very, very hot add a good lug of peanut oil and swirl it around.,Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.,Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.,______,Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.,Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.,Remove from the heat and stir in 2 tablespoons of soy sauce.,Halve the lime, squeeze the juice of one half into the pan, and mix well.,Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.,Stir in the noodles and bok choy, with a little of the cooking water to loosen if necessary, and mix well.,Have a taste and season with more soy sauce if needed.,To serve your stir-fry:,Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.,Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.,Serve with lime wedges.
[A]: Stir-fry for 30 seconds, keeping everything moving around the wok quickly.

[Q]: Cover the rice with boiling water and leave to soak for 20 minutes.,Mix the meats together well in a large bowl.,Put the remaining meatball ingredients, except the chicharron, in the blender jar and blend until smooth.,Add this to the meats with the crumbled chicharron and work, preferably with your hands, until all the ingredients are well incorporated.,Set aside to season while you prepare the broth.,Put the tomatoes, onion, and garlic into the blender jar and blend smooth.,Heat the lard or oil in the soup pan, add the blended ingredients and cook over medium heat until reduced and seasoned-about 5 minutes.,Add the broth or water and salt to taste; bring up to a simmer and cook for about 5 minutes.,Add the potatoes and carrots and cook for 8 minutes more.,Add the zucchini and continue cooking over low heat.,Divide the meat mixture into 24 or 36 small balls and add to the broth with the chiles and herbs.,______,A thin sheen of fat will cover the surface-about 45 minutes.
[A]:
Continue cooking over low heat until the meatballs are cooked through and the vegetables are very tender.