Hot and sour soup with shiitake and wood ear mushrooms and plant-based pork strips
Yeung Man Cooking · ♥ 9.5K likes · 249.7K views · 10 min video
Read about plant-based meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- dry shiitake mushrooms
- wood ear mushroom
- 2 cup veggie stock
Put the dried shiitake and wood ear mushrooms in the stock pot with the veggie stock or water, cover and boil over medium-high heat about 7 to 8 minutes.
- 3 pieces garlic
- ginger
- 3 sticks green onion
Finely chop the garlic, the small piece of ginger and the green onions, setting some green onion aside for garnish.
Carefully pour the hot broth into a large mixing bowl and reserve it. Remove the mushrooms, rinse and drain them in cold water so they are easier to handle.
- ½ cup canned bamboo
Thinly slice the wood ear mushrooms. Carefully remove the stalks from the shiitake and slice them thinly. Thinly slice the canned bamboo.
- 170 g Omnipork strips
- 2 tbsp avocado oil
Put the stock pot back on medium heat with the avocado oil and add the garlic, ginger and green onions, then the Omnipork strips, and saute 4 to 5 minutes.
- 1 tsp cayenne pepper
- 1 tbsp cane sugar
- 2–3 tbsp soy sauce
- 2–3 tbsp Chinese black vinegar
Add the mushrooms and bamboo, the cayenne pepper, cane sugar, soy sauce and Chinese black vinegar.
Pour in the reserved mushroom stock, cover and bring to a boil.
Thickening with a potato starch slurry
- 1½ tbsp potato starch
- 2 tbsp water
Stir the potato starch and water together into a slurry and, once the soup is boiling, stir it in.