Post by Debbie on Jun 19, 2012 13:27:47 GMT -5
4 cups chicken stock
1/2 cup pork, slivered
1/4 cup bamboo shoots, slivered
1/2 cup mushrooms, sliced
1/4 cup cloud ears (get at asian store)
1/2 cube (1 cup) tofu, sliced
2 tablespoons soy sauce
1/2 teaspoon white pepper
3 tablespoons rice vinegar
1 egg, beaten
2 tablespoons cornstarch, dissolved in 3 tablespoons water
green onions, chopped
1 teaspoon sesame oil
1 tablespoons preserved vegetables, chopped (optional)
Preparation:
Combine stock, bamboo shoots, pork, mushrooms, and cloud ears.
Bring to a boil for 3 minutes.
Add tofu and cook 1 minute.
Add soy sauce, white pepper, and rice vinegar.
Add egg and stir.
Thicken with cornstarch and water.
Add green onions and preserved vegetables.
Add sesame oil.
1/2 cup pork, slivered
1/4 cup bamboo shoots, slivered
1/2 cup mushrooms, sliced
1/4 cup cloud ears (get at asian store)
1/2 cube (1 cup) tofu, sliced
2 tablespoons soy sauce
1/2 teaspoon white pepper
3 tablespoons rice vinegar
1 egg, beaten
2 tablespoons cornstarch, dissolved in 3 tablespoons water
green onions, chopped
1 teaspoon sesame oil
1 tablespoons preserved vegetables, chopped (optional)
Preparation:
Combine stock, bamboo shoots, pork, mushrooms, and cloud ears.
Bring to a boil for 3 minutes.
Add tofu and cook 1 minute.
Add soy sauce, white pepper, and rice vinegar.
Add egg and stir.
Thicken with cornstarch and water.
Add green onions and preserved vegetables.
Add sesame oil.