INGREDIENTS:9 oz. center cut pork loin 1 gal. + 2 qts. chicken broth 6 oz. straw mushrooms 6 oz. sliced bamboo shoots 6 oz. soy sauce 6 oz. white vinegar 3/4 oz. jalapeño peppers, sliced 6 oz. cornstarch 1 cup + 2 Tbsps. water 1 ½ tsps. salt 2 ¼ tsps. ground white pepper 12 oz. firm tofu 9 medium fresh eggs 3 ½ oz. sesame oil 2 3/4 oz. green onionsDIRECTIONS:1. Cut pork ¼ inch thick then slice into ¼ inch julienne pieces. Reserve. 2. Bring chicken broth to a boil in a large stockpot. Add ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.