| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Chinese, Soups | 4 | Servings |
INGREDIENTS
| 3 | Dried wood ears | |
| 20 | Dried tiger lily buds | |
| 3 | c | Hot water |
| 1/4 | lb | Pork butt |
| MARINADE: | ||
| 1/2 | t | Rice wine or dry sherry |
| 1/2 | t | Cornstarch |
| 1 | t | Sesame oil |
| 1 | t | Salt |
| 2 | oz | Fresh mushrooms, sliced |
| 1/4 | c | Shredded bamboo shoots |
| 1 | 3" square bean curd, sliced | |
| 2 | T | Worcestershire sauce |
| 2 | t | White vinegar and adjust |
| 5 | T | Cornstarch |
| 5 | T | Water |
| 1 | Egg, beaten | |
| 1/2 | t | Black pepper |
| 1/2 | t | White pepper |
| 1 | T | Sesame oil |
| 6 1/2 | c | Chicken broth or white |
| stock | ||
| 1/4 | c | Water chestnuts |
INSTRUCTIONS
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 96
Total Fat: 10.6g
Cholesterol: 74mg
Sodium: 733.7mg
Potassium: 253mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 1.4g
Protein: 9.6g