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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss pork with dark soy sauce in a bowl until pork is well coated. | 2. Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside. | 3. Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds. | 4. Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve. | 5. Stir together vinegars, light soy sauce, sugar, and salt in another small bowl. | 6. Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute. | 7. Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute. | 8. Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	5	ounces	boneless cut	219.5833	0.0	30.5292	9.8317
dark soy sauce	2	teaspoons		-	-	-	-
chinese black mushroom	4			-	-	-	-
mushroom	12			-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
lily bud golden	12		called	-	-	-	-
bamboo shoot	1/2	cup	canned sliced cut	20.385	3.926	1.963	0.2265
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
rice vinegar	2	tablespoons	seasoned	-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
kosher salt	1	teaspoon		-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken broth	4	cups	reduced sodium	-	-	-	-
tofu	3 -4	ounces	rinsed drained cut firm	0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
white pepper	1 1/2	1/2	ground	10.655999999999999	2.47	0.3744	0.0763
scallion	2	tablespoons	sliced	3.84	0.8808	0.2196	0.0228
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104

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