Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Bean curd, cubed 1 ts MSG (optional)
1/4 c Bamboo shoots, shredded 1 ts Sugar
1/4 c Golden needles (tiger lily MIXTURE C:
-pods) 3 tb Cornstarch
2 tb Wood ear fungus, shredded 3 tb Water
1/4 c Black mushroom MIXTURE D:
1 Egg, well beaten 2 tb Light soy
4 oz Very lean pork, shredded 2 tb Vinegar
MIXTURE A: 1 ts Sesame oil
1 ts Light soy 1 ts Chili oil
1 ts Cornstarch 1/2 ts Black pepper (fresh ground)
MIXTURE B: 1/2 ts White pepper (fresh ground)
6 c Chicken stock 3 tb Scallions, chopped
1 1/2 ts Salt 1 tb Fresh ginger, chopped

1. Put the golden needles, wood ear and mushrooms to soak in separate
bowls of water (30 to 60 minutes).

2. Prepare mixtures A, C and D in separate bowls, mix well. When
mixing the cornstarch, add liquid slowly to avoid undissolved chunks.

3. Shred the pork. This means cutting into pieces 1/4 inch square
by 1 to 2 inches long.

4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to
stir-fry the meat until the color changes. Set the meat aside.

5. Shred and cube other ingredients.

6. Bring mixture B to boil and add the mushrooms, shoots, wood ear,
bean curd and golden needles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while stirring to disperse
the egg in filaments. Add mixture D and cook another minute.

7. Serve hot.

Posted by Tom Napolitano. Courtesy of Fred Peters.

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