tradition | Cooking Up Stories

Ingredients

• 6 cups chicken broth
• 6 cups vegetable broth
• 2 – 3” squares of firm tofu (1 package)
• Note: cut these in matchsticks
• ½ lb pork – cut in 1/8” wide strips
• Omit
• Tofu/Pork marinade:
• 1 tsp soy sauce
• I use wheat free tamari
• 1 tsp rice wine vinegar
• ½ tsp cornstarch
• ¼ tsp dark sesame oil
• 6 dried Chinese black mushrooms or shiitake
• Note: soak these for 15 – 30 minutes in very hot water , drain and shred
• 10 wood ears
• Note: soak these in a different bowl in very hot water, cut off hard edges and shred
• 8 Tiger Lily buds ( I add these)
• 2/3 small can bamboo shoots
• Note: drained and slivered
• One small can water chestnuts
• Note: drained and sliced
• Combine:
• 3 ½ Tbl cornstarch and 7 Tbl water
• 3 Tbl soy sauce
• 3 Tbl rice wine vinegar
• 3 Tbl minced ginger
• 2 Tbl minced scallions
• 2 tsp sesame oil
• 1 tsp pepper (or to taste)