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So I had some really good local tasso (basically spicy Cajun ham) that was about to expire, so I chopped it up really fine and ended up making a stir fry out of it. And it was surprisingly great. It's already a bit sugary and fatty, so it caramelized and crisped up beautifully.

And I thought, you know, I've got some decent Shaoxing wine and I can probably get a hold of some Sichuan peppercorns. I think next time I'm gonna go full Cajun-Chinese, throw in some peanuts, ginger, and water chestnuts, and make Kung Pao Tasso.

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