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Ingredientes
- 6 c. chicken stock
- 1/4 lb julienned lean pork
- 1/4 lb shelled and deveined shrimp
- 2 Tbsp. garlic and red chile paste
- 2 Tbsp. soy sauce
- 3/4 tsp grnd white pepper
- 4 x Large eggs, beaten
- 5 Tbsp. cornstarch
- 1 c. sliced shittake mushrooms
- 1 can peeled straw mushrooms
- 1 can sliced bamboo shoots
- 1 can sliced water chestnuts
- 1 can baby corn ears
- 1 x cake soft tofu, sliced into 1/4 inch cubes
- 1/4 c. white vinegar
- 1 tsp sesame oil
- 1/4 c. dry black fungus (cloud ears), soaked in water for one hour, liquid removed and sliced scallions finely minced for garnish
Direcciones
- Bring stock to a simmer, add in soy, pork, mushrooms & chile paste, simmer for 10 min. Add in meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 minutes. Mix cornstarch with 5 Tbsp water and add in. bring back to a simmer and pour the Large eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. Serve with a garnish of minced scallions. The pepper, vinegar and chile paste can be varied to taste.
- Serves 4.
- country: Chinacourse: soup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 917g | |
| Recipe makes 4 servings | |
| Calories 1092 | |
| Calories from Fat 229 | 21% |
| Total Fat 25.95g | 32% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 2550mg | 106% |
| Potassium 1406mg | 40% |
| Total Carbs 180.44g | 48% |
| Dietary Fiber 8.1g | 27% |
| Sugars 3.57g | 2% |
| Protein 37.25g | 60% |
