- 8 dried shitake mushrooms, soaked in 1 cup water
- 1/4 pound pork tenderloin, cut into thin strips
- 4 tbsp. soy sauce
- 3 tsp. sesame oil + some for seasoning
- 1 tbsp. sherry cooking wine or Chinese cooking wine
- 3 tbsp + 1 tsp cornstarch
- 1/4 c white wine vinegar or rice vinegar
- 1 tsp. fresh ground pepper
- 1/4 c water
- 6-7 c. chicken stock
- 2 inch ginger, minced
- 3 star anise
- 1-8 oz can bamboo shoots, drained and cut like matchsticks
- 1 c extra firm tofu, cut into 1/2 inch cubes
- 2 eggs + 1 tsp water
- 4 green onions, cut into 1 inch pieces
- Soak shitake mushrooms in warm water for 30 minutes; drain. Save soaking liquid. Cut off and discard stems; thinly slice caps. Set aside.
- Combine strips of pork with 1 tbsp soy sauce, 1 tsp sesame oil, sherry cooking wine, and 1 tsp cornstarch; Toss to coat pork, let stand for 30 minutes.
- In a small bowl, whisk together the remaining 3 tbsp soy sauce and 3 tsp. sesame oil, 3 tbsp cornstarch, vinegar, pepper, and 1/4 c water.
- In another bowl, whisk the 2 eggs and 1 tsp. water.
- Combine stock, ginger, and star anise. Bring to a boil, cover and let simmer for 15 minutes. Add the marinated pork strips, mix well and continue to boil for 3-5 minutes. Add the mushrooms and the soaking liquid, bamboo shoots and tofu and simmer for 3 minutes. Stir in vinegar mixture and mix well until slightly thickened, about 2 minutes. Add the egg mixture and stir constantly, pouring slowly. Remove from heat and sprinkle with green onions and add sesame oil. To spice it up, add some chili oil.
Source: Filipino Village
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