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| 2/3 Tasse | Dried Wood Ear mushrooms |
| 2/3 Tasse | Dried Black mushrooms |
| 2 Teelöffel | salt |
| 1 Teelöffel | sugar |
| 1/3 Tasse | Tofu shredded |
| 1/4 Tasse | Shredded pork loin |
| 2 Esslöffel | soy sauce |
| 3 Esslöffel | vinegar |
| 1 Teelöffel | sesame oil |
| 1 Teelöffel | black pepper |
| 3 Esslöffel | cornstarch |
| 5 | Eggs lightly beaten |
| 2 Esslöffel | green onion shredded |
| 2 Esslöffel | Shredded fresh ginger |
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Soak the wood ears and black mushrooms in hot water for 30 minutes or until softened. Cut off the tough stems and shred (you want 1/3 cup of each, shredded). Bring 6 cups water to boil with the salt and sugar. Add the shredded mushrooms, tofu, pork, soy sauce, vinegar, sesame oil, and black pepper. Stir well, reduce heat, cover, and simmer 5 minutes. Dissolve the cornstarch in 3 tablespoons cold water. Stir into the soup. Turn off the heat. Pour the eggs into the soup in a thin stream, stirring lightly. Stir in the remaining ingredients. Serve.
Mandarin Delight
North 7TH Street, Phoenix.
Wine: Wan-Fu
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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