Ingredients Jump to Instructions ↓

  1. 5 dried wood ear mushrooms

  2. 4 dried shiitake mushrooms

  3. 8 dried tiger lily buds

  4. 4 cups chicken stock

  5. 1/3 cup diced bamboo shoots

  6. 1/3 cup lean ground pork

  7. 1 teaspoon soy sauce

  8. 1/2 teaspoon white sugar

  9. 1 teaspoon salt

  10. 1/2 teaspoon ground white pepper

  11. 2 tablespoons red wine vinegar

  12. 2 tablespoons cornstarch

  13. 3 tablespoons water

  14. 1/2 (16 ounce) package firm tofu, cubed

  15. 1 egg, lightly beaten

  16. 1 teaspoon sesame oil

  17. 2 tablespoons thinly sliced green onion

Instructions Jump to Ingredients ↑

  1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.


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