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| 2 Esslöffel | Dried chinese fungi (4-5) |
| 4 | Chinese mushrooms, medium, d |
| 8 | Dried tiger lily buds |
| 4 Tasse | chicken stock |
| 1/3 Tasse | Bamboo shoots shredded |
| 1/3 Tasse | Pork shreds, lean, boneless |
| 1 Teelöffel | Soy sauce, dark |
| 1/2 Teelöffel | sugar |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | White Pepper freshly ground |
| 2 Esslöffel | Wine vinegar, red |
| 2 Esslöffel | cornstarch |
| 3 Esslöffel | water |
| 1/2 x ca. 450 g | Bean curd (tofu) cut into sm |
| 1 | Egg lightly beaten |
| 1 Teelöffel | sesame oil |
| 2 Esslöffel | Scallions; chopped chopped |
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Fat grams per serving:
Approx. Cook Time: 30 Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, cut the fungi and mushrooms into slices. With the fingers, shred the tiger lily stems. Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan. Bring to a boil and simmer for 10 minutes. Add the soy sauce, sugar, salt, pepper & vinegar. Combine the cornstarch with the water. Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring. Add the bean curd and cook 1-2 minutes. Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion. Add the oil. Sprinkle each serving with scallions. Note: The Hot comes from the white pepper, and the sour comes from the vinegar.
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