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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  All Recipes

| 1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems. | 2. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes. | 3. Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes. | 4. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wood ear mushroom	5			-	-	-	-
shiitake mushroom	4			-	-	-	-
tiger lily bud	8			-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
bamboo shoot	1/3	cup	diced	13.59	2.6173	1.3087	0.151
pork	1/3	cup	ground lean	-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
salt	1	teaspoon		-	-	-	-
white pepper	1/2	teaspoon	ground	3.552	0.8233	0.1248	0.0254
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	3	tablespoons		0.0	0.0	0.0	0.0
tofu	1/2	package	cubed firm	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.