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Ingredients
4 cups Pacific Vegetable or Chicken Broth - gluten free
1 (8 oz. can) bamboo shoots, drained - gluten free
½ pounds pork loin chops, cut into thin strips
1 tablespoon gluten free cornstarch
2 cups water plus 2 tablespoons
2 tablespoons sesame oil
1 to 2 tablespoons (depending on how much heat you want) Thai Kitchen Authentic Roasted Red Chili Paste - gluten free
2 eggs, lightly beaten
salt and pepper
Simple Truth Organic Firm Tofu - gluten free; cut into ¾ inch cubes
1 jalapeno pepper, thinly sliced for garnish
1 red chili pepper, thinly sliced for garnish
2 green onions, sliced
1 tablespoon Bob's Red Mill Potato Starch - gluten free
4 tablespoons Tamari Soy Sauce - gluten free
4 tablespoons rice vinegar -gluten free
1 ½ cups shiitake mushrooms, sliced
Instructions
- Season pork with salt and pepper then sprinkle cornstarch and set aside.
- Heat sesame oil in a Dutch oven and cook pork for few minutes until cooked through, add the bamboo shoots and mushrooms and cook for about 3 minutes.
- Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
- Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely.
- Add the eggs stirring slowly in one direction. Remove from heat and garnish with green onions and jalapeno slices. Serve
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