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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak wood ears in warm water for 10 minutes. Drain and shred if large ones are used. Dice tofu, bamboo shoot, tomato. Chop the meat and mix with 1 tsp cornstarch and wine. | 2. In a soup tureen, mix the pepper, sugar, soy sauce, vinegar, sesame oil and scallion. Set aside. | 3. Bring the broth to a boil. Add the protein and veggies in the order listed above, stir and bring to a boil again after each addition. Thicken with the rest of the cornstarch (mixed with a bit of water so it doesn't clump). Add the egg and stir gently until cooked. | 4. Pour soup into the tureen with other seasonings, stir and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wood ear mushroom	1	tablespoon		-	-	-	-
tofu	1/2			20.4116	0.3941	2.448	1.236
bamboo shoot	1			-	-	-	-
tomato	1			40.2099	8.6898	1.9658	0.4468
pork	1/2			852.768	0.0	31.5479	79.5388
cornstarch	1	teaspoon		91.44	21.9048	0.0624	0.012
rice wine	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
dark soy sauce	1	tablespoon		-	-	-	-
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
scallion	1		chopped	32.0	7.34	1.83	0.19
broth	4	cups		47.0	12.032	0.0	0.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
egg	1		beaten	71.5	0.36	6.28	4.755

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