Ingredients
The following ingredients have 6 Servings
- 3 tablespoons cornstarch
- 2 tablespoons canola oil
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 3 3.5-ounce packages fresh shiitake mushrooms, stemmed and sliced
- 7 cups chicken stock
- 1 8-ounce can sliced bamboo shoots, drained and cut into slivers
- 1/2 cup reduced sodium soy sauce
- 1/3 cup seasoned rice vinegar
- 2 teaspoons fish sauce
- 1 1/2 teaspoons chili garlic sauce
- 1/2 teaspoon freshly ground black pepper
- 1 8-ounce package firm tofu, drained and cubed
- 1 large egg (lightly beaten)
- 1 green onion (thinly sliced)
- 1 teaspoon sesame oil
- 1 cup vegetable oil
- 1 12-ounce package won ton wrappers, cut into strips
Instruction
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in mushrooms until wilted, about 3 minutes.
- Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
- Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
- Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
- Gradually add egg in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
- Remove from heat; stir in green onion and sesame oil.
- Serve immediately with won ton strips.
