I love Madame Wong's Long-Life Chinese Cookbook and this is another one of her great recipes. The work is all in the beginning...getting the ingredients sliced and diced, but it's all worth the effort. I think you'll like this soup. Serve it on a cold, winter night, early or late, your family will love you.
- 4 dried black mushrooms
- 1⁄4 cup dried black fungus
- boiling water
- 1⁄2 cup lean pork, cut into a fine julienne
- 1⁄2 cup bamboo shoot
- 1⁄2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon oil
- 6 cups chicken stock
- 2 tablespoons light soy sauce
- 1⁄2 teaspoon pepper, white pepper is best
- 3 tablespoons vinegar
- 2 tablespoons cornstarch, dissolved in
- 1⁄4 cup water
- 1 container firm tofu, cut into thin strips
- 2 eggs, beaten
- 1 tablespoon sesame seed oil
- 2 scallions, cut into 1 inch lengths (green onions)
- Put mushrooms and fungus into separate bowls.
- Cover each with boiling water.
- 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).
- Remove stems from mushrooms.
- Remove woody parts from fungus.
- Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
- Mix pork with salt and cornstarch in a bowl.
- Heat wok and add a dash of oil, stir-fry pork until color changes.
- Bring chicken stock to a boil in a large pot.
- Add mushrooms, fungus, pork and bamboo shoots.
- Stir constantly.
- Add soy sauce, pepper, and vinegar.
- Thicken with dissolved cornstarch, stirring constantly over moderate heat.
- Add bean curd, bring to a boil.
- Turn off heat.
- Add beaten eggs.
- Stir quickly 30 seconds.
- Add sesame oil.
- Garnish with scallions and serve hot.
- Note: add more vinegar and pepper if a spicier taste is desired.
- 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.
- Bring to room temperature and complete.