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6 to 8
servingsEasy
Published 1966
Soak the fungi, mushrooms and tiger-lily buds in warm water for twenty minutes. Cut the fungi and mushrooms into slices.
Place the fungi, mushrooms, tiger-lily buds, stock, bamboo shoots, pork shreds and bean curd in a saucepan. Bring to a boil and simmer for ten minutes.
Add the soy sauce, sugar, salt, pepper, vinegar and monosodium