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. ---------------------------------------------------------------------------
Nutrition
Ingredients
