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  • ½ cup chili oil, divided (see Jeff's Tips)
  • 5-10 ounces sliced shiitake mushrooms (you can also use up to 1 pound of sliced white or baby bella mushrooms. See Jeff’s Tips if you don’t do mushrooms)
  • 1 tablespoon ginger, minced or crushed (I use Squeeze Ginger)
  • ¼ cup rice vinegar
  • 6 cups vegetable broth (see Jeff's Tips)
  • ¼ cup soy sauce (I use low-sodium), tamari or coconut aminos
  • 1 teaspoon white pepper (optional)
  • 1 (16-ounce) can bamboo shoots, drained (optional)
  • 1 to 1 ½ pounds frozen wontons, dumplings (or "potstickers") with fillings your choice (you can find these in the frozen section at most markets, Asian markets or Costco - I like to use a mini size but any size will do. See Jeff's Tips)
  • 8 to 10 ounces baby spinach
  • 3 tablespoons cornstarch + 3 tablespoons cold water (See Jeff's Tips)
  • ⅓ cup chili garlic sauce OR sriracha (both are usually in the same section of your market)
  • 2 tablespoons sesame oil
  • 2 tablespoons hoisin sauce
  • 1 bunch scallions, sliced and divided
  • 2 tablespoons sesame seeds (I used half black and half regular)
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