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Ingredients
  • 4 oz. 120 fresh seaweed strips or 1 oz. dried kombu (kelp)
  • 1 ½ tablespoons peanut oil (or vegetable oil)
  • 3 dried Chinese chili peppers torn into 2 to 3 pieces
  • ¼ cup loosely packed chopped cilantro for garnish
  • subheading: Sauce:
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 1 teaspoon sesame oil , toasted
  • 3 cloves garlic , minced
  • 1 teaspoon ginger , minced
  • 1 teaspoon sugar
  • ¼ teaspoon salt
Steps
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