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Fred Gonsalves: "Made this 3 times and it always turned out great…" Read More
18Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 black fungus (dried Chinese)
- 6 dried wood ear
- 1 bunch enoki mushrooms
- 5 lily buds (dried)
- 8 oz. bamboo shoots
- 2 Tbsp. red wine vinegar
- 1 Tbsp. white vinegar (or rice vinegar)
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 4 cups chicken broth
- 1/2 block firm tofu (diced into small cubes)
- 1 large egg (beaten)
- 1 tsp. sesame oil
- 3 scallions (diced)
- 1/4 tsp. kosher salt
- 1 1/2 tsp. ground white pepper (freshly)
- 1/4 tsp. chili oil (optional)
- cilantro (optional)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol55mg18% |
Sodium590mg25% |
Potassium840mg24% |
Protein16g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A15% |
Vitamin C10% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Fred Gonsalves 4 years ago
Made this 3 times and it always turned out great. I always add a bit more mushrooms than stated in recipe. Only issue is wood ears are hard to find
Mm 7 years ago
Pretty good. Been trying to duplicate the recipe from my favorite Chinese restaurant in my old hometown and this the closest I have come. Feel I am 98% there. I added a little extra red wine vinegar. I was using homemade chicken stock which is purposely light on salt so i added some extra salt. If you are using store bought stock you probably don't need to add any extra salt.