Hot Sour Delight (Print Version)

# Ingredients:

01 - 1 egg, beaten lightly
02 - 50g bamboo shoots, thinly cut
03 - 100g soft tofu, sliced into strips
04 - 40g carrot, julienned
05 - 5 dried shiitake mushrooms, soaked until soft
06 - 20 dried lily buds, soaked and torn apart
07 - 5g dried wood ear mushrooms, soaked and drained
08 - 80g lean pork, sliced thinly
09 - 1/2 teaspoon cornstarch (plus extra for thickening)
10 - 1 teaspoon water (plus extra for thickening)
11 - 1/2 teaspoon neutral oil
12 - 1000ml chicken or veggie stock
13 - 3 tablespoons black rice vinegar
14 - 1 tablespoon light soy sauce
15 - 1/2 teaspoon white pepper powder
16 - 1/2 teaspoon sesame oil

# Instructions:

01 - Leave mushrooms and lily buds in warm water for an hour so they soften up. Slice the mushrooms and pull the lily buds apart by hand.
02 - Thinly slice pork going against the grain. Mix it thoroughly with some water, cornstarch, and oil.
03 - Slice tofu into thin strips. Cut carrots and bamboo shoots into matchstick pieces. Whisk the egg until smooth.
04 - Heat up your stock and toss in the pork, mushrooms, lily buds, and other veggies. Let it simmer for a couple of minutes.
05 - Combine water and cornstarch into a slurry. Stir it in, then gently swirl in the tofu and egg.
06 - Mix in vinegar, soy sauce, sesame oil, and white pepper. Top it off with fresh herbs for extra punch if you'd like.

# Notes:

01 - Makes a great vegetarian dish
02 - Best to season right before you eat it
03 - Don’t skip soaking dried items

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