Our college friends, Jerry and Cindi, taught this to us in 1982.
2 large Dried Black Mushrooms
6 Tree Ear Mushrooms
4 Dried Tiger Lilly Stems
1 Tbs Vegetable Oil
1/2 Cup Pork, finely shredded (about 1/4 pound)
1 Tbs Light Soy Sauce
? ? Bok Choy, sliced
1/2 Cup Shredded Bamboo Shoots
5 Cup Chicken Broth
2-3 Tbs Red Wine Vinegar
1 Tbs Dark Soy Sauce
2 Tbs Cornstarch
3 Tbs Water
1 1/2 pad Tofu, firm
2 whole Eggs, lightly beaten
1 tsp Sesame Oil
1-2 tsp White Pepper
2 tsp Scallions with green part
Fresh Coriander, chopped for garnish
2 Tbs Hot Bean Paste (to taste)
6 Tree Ear Mushrooms
4 Dried Tiger Lilly Stems
1 Tbs Vegetable Oil
1/2 Cup Pork, finely shredded (about 1/4 pound)
1 Tbs Light Soy Sauce
? ? Bok Choy, sliced
1/2 Cup Shredded Bamboo Shoots
5 Cup Chicken Broth
2-3 Tbs Red Wine Vinegar
1 Tbs Dark Soy Sauce
2 Tbs Cornstarch
3 Tbs Water
1 1/2 pad Tofu, firm
2 whole Eggs, lightly beaten
1 tsp Sesame Oil
1-2 tsp White Pepper
2 tsp Scallions with green part
Fresh Coriander, chopped for garnish
2 Tbs Hot Bean Paste (to taste)
Soak Mushrooms, Tree Ears, Tiger Lilly Stems in hot or boiling water and let stand 15-30 minutes to rehydrate; drain.
Discard stems of Mushrooms and hard part of Tree Ears, cut into thin slices
Stir Pork in hot Oil and add Light Soy Sauce along with Mushrooms, Tree Ears, Tiger Lilly Stems, Bamboo Shoots.
Add Bok Choy.
Stir 1 minute and add Chicken Broth and Salt.
Stir in Vinegar and Dark Soy.
Add Scallions.
Mix Cornstarch and Water then stir into soup to thicken.
When thickened, add Tofu.
Bring to boil and turn off heat
Add Sesame Oil, Pepper, Bean Paste and stir.
While stirring, add beaten Eggs.
Sprinkle with Coriander.
