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Ingredientes
- 3 x Dry wood ears
- 20 x Dry tiger lily buds
- 3 c. Warm water
- 1/4 lb Pork butt
- 1/2 tsp Rice wine or possibly dry sherry
- 1/2 tsp Cornstarch
- 1 tsp Sesame oil
- 1 tsp Salt
- 2 ounce Fresh mushrooms, sliced
- 1/4 c. Shredded bamboo shoots
- 1 x 3" square bean curd, sliced
- 2 Tbsp. Worcestershire sauce
- 2 tsp White vinegar and adjust
- 5 Tbsp. Cornstarch
- 5 Tbsp. Water
- 1 x Egg, beaten
- 1/2 tsp Black pepper
- 1/2 tsp White pepper
- 1 Tbsp. Sesame oil
- 6 1/2 c. Chicken broth or possibly white stock
- 1/4 c. Water chestnuts
Direcciones
- Soak wood ears and lily buds in 3 c. warm water 15 min to soften.
- Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add in pork shreds; mix well. Let stand 15 min. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add in mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 min. Add in pork shreds with marinade and bean curd. Bring to a boil. Add in worcestershire sauce and vinegar, if you like. Dissolve cornstarch in 5 Tbsp. water to make a paste. Slowly stir into soup. Cook over medium heat till soup thickens slightly. Stir egg into soup. Add in black pepper, white pepper and sesame oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 668g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 65 | 35% |
| Total Fat 7.32g | 9% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 58mg | 19% |
| Sodium 1310mg | 55% |
| Potassium 579mg | 17% |
| Total Carbs 19.79g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.26g | 1% |
| Protein 9.94g | 16% |
