Reinvented Chop Suey

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1/4 teaspoon kosher salt

-- Pinch of white pepper

1 teaspoon toasted sesame oil

2 teaspoons + 2 tablespoons Shaoxing rice wine

4 ounces boneless, skinless chicken thighs, sliced 1/4-inch thick (about 1/2 cup)

6 tablespoons vegetable oil

12 medium-sized shrimp (21/25 size), peeled and deveined

16 sugar snap peas or snow peas

1/3 cup diced celery ( 1/2-inch dice)

1/2 cup diced onion ( 1/2-inch dice)

1 cup diced Hodo Soy brand yuba (tofu skin) omelet

1/2 cup roughly chopped maitake mushrooms

5 fresh water chestnuts, peeled and diced 1/2 inch

2 tablespoons finely julienned ginger

2 cloves garlic, minced

2 teaspoons Shanxi black vinegar (or aged balsamic vinegar)

5 tablespoons chicken broth

1 tablespoon oyster sauce (without MSG)

1 teaspoon sugar

1 cup mung bean sprouts

1/3 cup garlic chives, cut into 1-inch strips

1 poached egg

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