Directions:
- Squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.
- Finely slice the pork, bamboo shoots, and bean curd all to about the same size.
- Bring stock to a boil. add the pork and boil over high heat for 2 minutes. add the mushrooms and bamboo shoots and boil for another 2 minutes. next add the shaoxing, light soy sauce, rice vinegar, salt and pepper. boil for 1 minute. reduce heat to simmer, cover and cook for 5 minutes. add the bean curd and boil uncovered for 2 minutes.
- To Serve: rapidly stir in the egg until it has formed fine shreds.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.75 Kcal (660 kJ) | ||
| Calories from fat | 61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 10% | |
|---|---|---|---|
| Cholesterol | 51.52mg | 17% | |
| Sodium | 952.36mg | 40% | |
| Potassium | 423.69mg | 9% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 16.63g | 33% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 98.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 56.74 Kcal (238 kJ) | ||
| Calories from fat | 21.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 10% | |
|---|---|---|---|
| Cholesterol | 18.53mg | 17% | |
| Sodium | 342.54mg | 40% | |
| Potassium | 152.39mg | 9% | |
| Total Carbs | 3.35g | 3% | |
| Sugars | 1.61g | 18% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 5.98g | 33% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.6mg | 9% | |
| Calcium | 35.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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