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Categories:
shiitake mushrooms chicken broth white vinegar soy sauce boneless pork firm tofu red pepper bamboo shoots cornstarch egg dark sesame oil hot red pepper sauce green onions
Viewed: 65 - Published at: 8 years agoIngredients
- 1 oz. dried shiitake mushrooms
- 2 (14 oz.) cans chicken broth
- 3 Tbsp. white vinegar
- 2 Tbsp. soy sauce
- 1/4 lb. boneless pork, cut in 1/2-inch strips
- 1/4 lb. firm tofu, cut in 1/2-inch cubes
- 1 small red pepper, julienned
- 1 (8 oz.) can bamboo shoots, drained
- 2 Tbsp. cornstarch
- 1 large egg, beaten
- 1 tsp. dark sesame oil
- 1/2 tsp. hot red pepper sauce
- 3 green onions, sliced
Method
- In medium bowl, cover mushrooms with hot water; soak 20 minutes, or until soft.
- Drain, reserving liquid.
- Remove and discard stems; slice caps into 1/4-inch thick strips; set aside.
