| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Raw pork, shredded |
| 3 |
tb |
Cornstarch |
| 1 |
tb |
White wine vinegar |
| 1 1/2 |
tb |
Sugar (to taste) |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Bamboo shoots, shredded |
| 1/4 |
c |
Wood ears |
| 1/4 |
c |
Mushrooms, sliced |
| 3/4 |
c |
Tofu, diced |
| 1 |
|
Egg, beaten |
| 1 1/2 |
ts |
Sesame oil |
|
|
Oil for frying |
INSTRUCTIONS
Heat oil till quite hot. Add pork with 1 teaspoon cornstarch. Fry until
white. Remove and drain on paper towels.
Heat 3 cups water to boiling. Dissolve remaining cornstach in small
amount of water.
Add vinegar, sugar, salt, pepper, bamboo shoots, wood ears, mushrooms and
tofu to boiling water. When it returns to a boil, remove from heat.
Add cornstarch mixture. While stirring, pour in beaten egg and sesame
oil. Add pork.
Season to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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