Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Bean curd, cubed |
¼ cup | Bamboo shoots, shredded |
¼ cup | Golden needles (tiger lily pods) |
2 tablespoons | Wood ear fungus, shredded |
¼ cup | Black mushroom |
1 \N | Egg, well beaten |
4 ounces | Very lean pork, shredded |
\N \N | MIXTURE A: |
1 teaspoon | Light soy |
1 teaspoon | Cornstarch |
\N \N | MIXTURE B: |
6 cups | Chicken stock |
1½ teaspoon | Salt |
1 teaspoon | MSG (optional) |
1 teaspoon | Sugar |
\N \N | MIXTURE C: |
3 tablespoons | Cornstarch |
3 tablespoons | Water |
\N \N | MIXTURE D: |
2 tablespoons | Light soy |
2 tablespoons | Vinegar |
1 teaspoon | Sesame oil |
1 teaspoon | Chili oil |
½ teaspoon | Black pepper (fresh ground) |
½ teaspoon | White pepper (fresh ground) |
3 tablespoons | Scallions, chopped |
1 tablespoon | Fresh ginger, chopped |
1. Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes).
2. Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks.
3. Shred the pork. This means cutting into pieces ¼ inch square by 1 to 2 inches long.
4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside.
5. Shred and cube other ingredients.
6. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute.
7. Serve hot.
Posted by Tom Napolitano. Courtesy of Fred Peters.