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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put mushrooms and fungus into separate bowls. | 2. Cover each with boiling water. | 3. Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I'm writing the recipe the way Madame Wong wrote it). | 4. Remove stems from mushrooms. | 5. Remove woody parts from fungus. | 6. Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne. | 7. Mix pork with salt and cornstarch in a bowl. | 8. Heat wok and add a dash of oil, stir-fry pork until color changes. | 9. Bring chicken stock to a boil in a large pot. | 10. Add mushrooms, fungus, pork and bamboo shoots. | 11. Stir constantly. | 12. Add soy sauce, pepper, and vinegar. | 13. Thicken with dissolved cornstarch, stirring constantly over moderate heat. | 14. Add bean curd, bring to a boil. | 15. Turn off heat. | 16. Add beaten eggs. | 17. Stir quickly 30 seconds. | 18. Add sesame oil. | 19. Garnish with scallions and serve hot. | 20. Note: add more vinegar and pepper if a spicier taste is desired. | 21. Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch. | 22. Bring to room temperature and complete. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black mushroom	4			-	-	-	-
black fungus	1/4	cup		-	-	-	-
water			boiling	0.0	0.0	0.0	0.0
pork	1/2	cup	cut lean	-	-	-	-
bamboo shoot	1/2	cup		20.385	3.926	1.963	0.2265
salt	1/2	teaspoon		-	-	-	-
cornstarch	1	teaspoon		60.96	14.6032	0.0416	0.008
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/4	cup		0.0	0.0	0.0	0.0
tofu	1	container	cut firm	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
sesame seed oil	1	tablespoon		-	-	-	-
scallion	2		cut	64.0	14.68	3.66	0.38

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