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1/2 large zucchini, Blade C
3/4 tbsp canola oil
1 tbsp minced ginger
3 tbsp dried seaweed
1/2 cup chopped scallions
1/4 tsp red pepper flakes
2 tsp sherry vinegar
1 tbsp low-sodium soy sauce
2 cups vegetable broth
1/2 cup water
1 large egg, beaten
pepper to taste (from a peppercorn grinder)
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1st Keep
 lexingtonpeach
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