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Sichuan Soup

Sichuan Soup
1 Tablespoon vegetable oil
1-inch piece fresh ginger, chopped
3 large cloves fresh garlic, peeled and chopped
½ pound minced pork
5 shiitake mushrooms, stems and caps minced
3 scallions, minced
1 pound thin egg noodles
5 cups chicken stock
5 Tablespoons sesame sauce
5 Tablespoons thin soy sauce
1 Tablespoon chili oil

1. Make a sauce heating the oil in a wok, and stir-frying the ginger, garlic and the pork for two minutes, then adding the mushrooms and the scallions for two more minutes, then set this aside.
2. Boil two quarts of water and cook the noodles for two minutes, then drain them, and put them into five or six individual soup bowls.
3. Heat the chicken stock, have diners add some of the sauce to their bowls over their noodles, then some of the stock, and serve themselves this spicy soup.

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