Recipe Details | Rick's Cooking School

Ingredients

• 4 cups chicken broth or chicken stock or vegetable broth
• 4 ounces shiitake mushrooms, thinly sliced
• 1 (8-ounce) can bamboo shoots, drained and thinly sliced
• 8 ounces firm tofu, drained and sliced in 1/4-inch strips
• 2 cloves garlic, grated
• 2 teaspoons ginger, grated
• 1 tablespoon balsamic vinegar
• 3 tablespoons rice vinegar or red wine vinegar
• 1 tablespoon chili sauce, such as sambal oelek or sriracha
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 teaspoons brown sugar
• 2 tablespoons corn starch mixed into 2 tablespoons cold water
• 2 eggs, lightly beaten
• 2 teaspoons toasted sesame seed oil
• 1 teaspoon white pepper (or black pepper)
• 4 green onions, sliced