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lean boneless pork soy sauce cornstarch chicken stock salt Chinese mushrooms bean curd bamboo shoots pepper vinegar cornstarch water egg sesame seed oil green onions
Viewed: 57 - Published at: 6 years agoIngredients
- 1/4 lb. lean boneless pork, very thinly sliced
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 qt. chicken stock
- 1 tsp. salt
- 4 to 5 Chinese mushrooms, slivered
- 1/2 c. bean curd, slivered (2 sq.)
- 1/2 c. bamboo shoots, slivered
- 1/4 tsp. pepper
- 2 Tbsp. vinegar
- 2 Tbsp. cornstarch
- 3 Tbsp. water
- 1 egg, beaten
- sesame seed oil
- green onions, chopped
Method
- Marinate pork in soy sauce mixed with 1 tablespoon cornstarch for 15 to 30 minutes.
- Bring stock to boil; add salt, mushrooms and bamboo shoots.
- Add pork, bean curd, pepper and vinegar. Bring to a second boil and stir in 2 tablespoons cornstarch mixed with the water.
- Continue to boil until pork is done and the soup is thickened.
- While stirring boiling soup, slowly pour in the beaten egg.
