Serves 1
Directions
- 1Add white fungus and black fungus to a bowl with water.
- 2Cut the white fungus.
- 3Cut the black fungus.
- 4Slice the mushrooms.
- 5Slice the pork.
- 6Add cornstarch to the pork.
- 7Mix the pork.
- 8Add oil and dried chili to a pan.
- 9Add chicken stock.
- 10Add the pork to the pan.
- 11Add the sliced mushroom, black fungus and white fungus to the pan.
- 12Peel and slice the carrot.
- 13Julienne the carrot.
- 14Cut the bamboo shoots.
- 15Add carrot and bamboo shoots to the pan.
- 16Slice the tofu.
- 17Add dark soy sauce to the pan.
- 18Add light soy sauce to the pan.
- 19Add white pepper to the pan.
- 20Add sesame oil to the pan.
- 21Add cornstarch to the pan.
- 22Add egg.
- 23Add black vinegar.
Ingredients
- 0.5 kg lean pork pork shoulder or tenderloin, sliced into thin strips
- 1 cup shiitake mushrooms, chopped
- 1 cup dried wood ear mushrooms/white fungus hydrated and sliced
- 1 block firm tofu, cut into thin strips
- 1 bamboo shoot, julienned
- 1 carrot, julienned
- 1 large egg, lightly beaten
- 6 cups chicken stock
- 8 cups chicken stock
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp ground white pepper
- 1 tsp sesame oil
- 3 tbsp chinese black vinegar
- cornstarch
- 1 dried red chilies
- 3 dried red chilies
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