5 oz. boneless pork oin, cut into 1/4 in. strips
2 ts. dark soy sauce
4 small shitake mushrooms
12 small dried tree ear mushrooms
aka black fungus
1 1/2 T. cornstarch
12 dried lily buds, aka golden needles
1/2 c. canned sliced bamboo shoots 1/8 in. strips
2 T. red wine vinegar
2 T. rice vinegar (unseasoned)
1 T. light soy sauce
1 1/2 t. sugar
1 t. koser salt
2 T. peanut oil
4 c. low sodium chicken broth
3-4 oz firm tofu rinsed, drained in 1/4 in. stirps
2 large eggs
2 t. Asian sesame oil
1 1/2 t. ground white pepper
2 T. thiny sliced scallion
2 T. fresh whole cilantro leaves
Toss pork with dark soy until coated.
Soak both mushrooms in 3 c. boiling water in a bowl keeping shrooms submersed until soft. About 30 min. Cut and discard shitake stems and squeeze excess liquid from caps into a bowl and thinly slice caps. Remove tree ear shrooms and reserve liquid, trim off nubs and cut into bite size pieces. Stir together 1/4 c. shroom liquid with cornstarch and set aside. Discard remaining liquid.
Soak lily buds in 1 c. warm water until soft, about 20 min. then drain. Trim off tough tips. Cut lily buds in half and tear into shreds. Cover bamboo shoots with cold water by 2 inches in saucepan, then bring to a boil and drain.
Stir together vinegars, light soy, sugar, and salt in another small bowl.
Heat wok over high. Pour peanut oil down the inside of wok and swirl. Add pork and stir fry until meat just changes color, about 1 min. then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir fry 1 min.
Add broth and bring to a boil, add tofu. Return to a boil and add vinegar mixture. Reduce heat and simmer 1 min.
Beat eggs with a fork and a few drops of sesame oil. Add to soup in a thin stream, stirring slowly with a spoon in one direction. Add white pepper, then drizzle in remaining sesame oil, and divide among 6-8 bowls. Sprinkle with scallions and cilantro.