This hot sour soup recipe contains black fungus and bamboo shoot. These 2 chinese ingredients could be slightly exotic for beginners to chinese cooking.
Black fungus 黑木耳 (hei mu er) is a common sight in chinese dishes but I have yet to come across a Western dish featuring it. Black fungus is also known as wood ear because it looks like a floppy ear growing out of wood.
A piece of dried wood ear or black fungus
Young fresh bamboo shoot is preferred but the canned version is also okay. Avoid the ones that are soaked in oil though.
A picture of fresh bamboo shoot.
Dark or balsamic vinegar has a rather earthy tone which matches the texture of the black fungus and bamboo shoot.
Before trying to make this, visit the hot and sour soups page for 5 great cooking tips.
Ingredients100g pork tenderloin
20g black fungus or woodear
30g carrot
30g bamboo shoot
2 slices ginger
1 stalk spring onion
2 eggs
2 tbsp cooking oil
Salt and pepper
1 tbsp soy sauce
6 cups soup stock
2 tbsp cornstarch mixture
1 tbsp dark vinegar or balsamic vinegar
Directions
- Wash and soak the black fungus for about 1 hour in room temperature water until rehydrated
- Julienne the rehydrated fungus
- Wash the pork tenderloin and julienne
- Peel, wash and shred the carrot and bamboo shoot
- Blanch the carrot and bamboo in boiling water and drain
- Wash the ginger and spring onion and chop both finely
- Beat the eggs lightly
- Heat the cooking oil in a wok
- Stir fry the spring onion and ginger until slightly aromatic
- Then add the pork shreds, black fungus, carrot and bamboo shoots
- Fry them thoroughly
- Add the soup stock, soy sauce, salt and pepper
- Bring to a boil
- Add the cornstarch mixture and stir to thicken the soup slightly
- Remove from the heat, stream the beaten egg and stir the soup gently
- Drizzle the black vinegar before serving
Recipe link: Hot sour soup recipe with pork, black fungus, carrot and bamboo shoot
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