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Post by supe on Jan 26, 2009 22:06:10 GMT -4
4-6 large Shitake mushrooms 1 cup thinly sliced wood ears 1 cake medium firm tofu 4 oz bbq pork (char siu) 2 oz bamboo shoots 2 1/2 cups soup stock 1 scrambled egg 1 tbsp rice wine 1 tbsp light soy sauce 2 tbsp rice vinegar 1/2 tsp white pepper salt, to taste cornstarch paste 2-3 green onions, thinly sliced
Thinly slice mushrooms, wood ears, pork, tofu and bamboo shoots. Bring stock to a rolling boil in a wok and add all ingredients. Return to a boil and simmer for 1 minute. Add the rice wine, soy sauce and vinegar. Bring back to a boil once more and stir in cornstarch past to desired thickness. Simmer to blend flavours. Just before serving, stir in the scrambled egg and top with green onion and white pepper.
Serves 4
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