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Ingredientes
- 1/4 c. Cloud ears
- 1/4 c. Golden brown needles
- 1/4 lb Pork, shredded into matchstick size
- 3 Tbsp. Cornstarch
- 2 tsp Sherry
- 1/2 c. Water
- 3 Tbsp. White-wine vinegar
- Â Â White pepper to taste
- 1/2 tsp Warm oil
- 2 tsp Sesame oil
- 4 c. Chicken stock
- Â Â Salt to taste
- 1 Tbsp. Soy sauce
- 2 x Bean curds, each cut in 8 pcs
- 1 x Egg, beaten
- 2 x Scallions, minced
Direcciones
- Soak cloud ears and golden brown needles in warm water about 15 min or possibly till noticweably increased in size; drain. Shred cloud ears. Cut golden brown needles in half.
- Combine pork with 1 Tbsp. corn starch and sherry.
- Mix 2 Tbsp. cornstarch with water; set aside
- Combine vinegar, pepper, warm oil, and sesame oil in bowl; set aside.
- Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add in pork; boil 1 minute. Add in cloud ears, golden brown needles, and bean curds; boil 1 minute.
- Add in cornstarch mix; stir till thickened. Lower heat.
- Add in vinegar mix. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 33 | 38% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 39mg | 13% |
| Sodium 419mg | 17% |
| Potassium 230mg | 7% |
| Total Carbs 5.99g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.34g | 0% |
| Protein 6.09g | 10% |
