Pour boiling water over cloud ears, black mushrooms & tigerlily buds. Let soak 15 minutes. Drain; cut off woody parts of mushrooms and hard tips of buds, then slice very thinly. Set aside. Heat broth in a large saucepan. Meanwhile, heat peanut & sesame oils in a wok or large skillet; when oil is hot, sprinkle on soy sauce. Add pork or chicken and stir-fry just a few minutes or until crisp on edges. Add mushrooms and tigerlily buds and stir to brown edges lightly. Then add meat and mushroom mixture to broth and stir well; stir in bean curd and bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs, stirring soup with a swirling motion. As soon as eggs start to cook, remove soup from heat. Rinse 4-6 individual soup bowls or 1 large serving bowl with hot water. Then mix vinegar, green onion, 2 tsp sesame oil and white pepper, Hot Hot Oil or Chile Oil. Divide mixture equally among individual bowls or place all in a large bowl. Taste soup and adjust seasonings, adding more soy sauce or perhaps a pinch of sugar if a less sour flavor is desired. Stir to mix the cloudlike shreds of egg evenly, then pour into individual bowls or serving bowl. To eat, bring soup spoon up from the bottom of the bowl to mix hot and sour flavors into each bite. Makes 4 to 6 servings. From the
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4|
|Calories from Fat: 400 (77%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 554.1mg||171 %|
|Sodium 633.1mg||22 %|
|Potassium 491.4mg||13 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10.2g|
|Protein 19.8g||28 %|
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Calories per serving: 520
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