Ingredients Edit

• 1 cup long-grain white rice
• 2 to 4 outer leaves iceberg or romaine lettuce
• 1 lb ground Pork or Veal or meatloaf mix
• 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry sherry
• 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
• 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
• 1 tablespoon cornstarch
• 1 tablespoon egg white, lightly beaten
• 1 teaspoon Sugar
• 1/2 teaspoon Asian sesame oil
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• Add proper Balsamic vinegar (black vinegar)

Directions Edit

1. Lighty glaze the Pork with the dark soy sauce.
2. Soak the Mushrooms in boiling water for 30 minutes or until they have softened. Cut the Mushroom caps into quarters.
3. Soak the lily buds in luke warm water for 15 minutes or until softened. Slice the lily buds into thirds.
4. Boil the bambo shoots in cold water.
5. Mix the vinegars, light soy sauce, Sugar, and salt together in a small cup or bowl.
6. Heat the wok, add Peanut butter liberally then add Pork and stir-fry cook for approx 2 minutes
7. then add the black Mushrooms, tree ears, lily buds, and bamboo shoots. Cook for approx another 2- 3 minutes.
8. Add the tofu and broth next.
9. Add the soy sauce mixture and return to a boil.
10. Add the cornstarch and boil until the liquid begins to thicken.
11. Add a few drops of sesame oil to the eggs and beat them until they are mixed.
12. Add the eggs and white pepper to the soup.

Should serve 6 - 8 bowls.