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black mushrooms dried Chinese fungus lean pork bamboo shoots oil Red Chili Peppers chicken broth soy sauce pepper vinegar cornstarch fresh tofu eggs sesame oil hot oil scallions
Viewed: 76 - Published at: 5 years agoIngredients
- 4 dried black mushrooms
- 1/2 c. dried Chinese fungus
- 1 c. lean pork
- 1 c. bamboo shoots
- 2 Tbsp. oil
- 12 dried red chili peppers
- 8 c. chicken broth
- 2 Tbsp. light soy sauce
- 1 tsp. pepper
- 1/2 c. vinegar
- 3 Tbsp. cornstarch, dissolved in 1/2 c. cold water
- 1 pkg. fresh tofu or bean curd, cut into thin strips
- 6 eggs, beaten
- 1 Tbsp. sesame oil
- hot oil (if desired)
- 2 scallions, chopped
Method
- Rehydrate mushrooms and fungus as directed on the package labels.
- Separately cut mushrooms, fungus, pork and bamboo shoots to fine julienne.
- Stir-fry pork with salt in heated oil.
- Bring chicken broth to boil in pot.
- Add dried peppers, mushrooms, fungus, pork and bamboo shoots.
- Stir frequently.
- Add soy sauce, pepper and vinegar.
- Thicken with dissolved cornstarch, stirring constantly, over moderate heat.
- Add bean curd.
- Bring to boil. Turn off heat.
- Add beaten eggs and stir.
- Add sesame seed oil. Garnish with scallions.
- Use additional vinegar for sourness and hot oil for hotness if desired.
