• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3/4 lb. lean pork

  3. 6 cups chicken broth

  4. 2 tablespoons chili sauce with garlic

  5. 4 tablespoons soy sauce

  6. 3/4 teaspoon ground black pepper

  7. 5 tablespoons cornstarch

  8. 8-oz. fresh sliced mushrooms

  9. 1 can sliced bamboo shoots

  10. 1 can sliced water chestnuts

  11. 14-oz tofu cut into 1/4" cubes

  12. 1/2 cup white vinegar

  13. 2 teaspoons sesame oil

  14. green onions finely chopped (garnish)

Instructions Jump to Ingredients ↑

  1. Slice meat in 1/4" x 1 1/2" strips. In large pot on medium heat, cook meat in olive oil until no longer pink, remove. Cook mushrooms in same pan and remove when done, set aside. Next, add broth, soy sauce, chili sauce and bring to a simmer for 10 minutes. Then add meat, mushrooms, pepper, vinegar, bamboo shoots, water chestnuts and tofu, simmer for another 10 min. Mix cornstarch with 5 tablespoons water and slowly stir into mixture, continue stirring until thickened. Turn off heat and gently stir in sesame oil. Garnish with generous amount of sliced green onions. Yield: serves 6 Notes: Regular or hot chili sauce can be used, according to taste.


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