Summary

Ingredients

• 4 Mu-Err mushrooms, dried
• 200 g pork
• 1 large bell pepper (s)
• 1 leek
• 100 g bamboo shoot (s)
• 25 g lass noodles
• 1 ¼ liter broth
• 4 tablespoon soy sauce
• 1 ½ tablespoon vinegar (wine vinegar)
• 2 tablespoon cornstarch
• salt and pepper
• Sambal Oelek
• Oil for frying

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Instructions

1. Soak the dried mushrooms in warm water for about 10 minutes. Do not use soaking water later. Before further processing, wash the mushrooms well and cut into small pieces. Cut the meat into fine strips.
2. Heat the oil in a saucepan and fry the meat in it. In the meantime, clean the pepper and cut into strips. Clean the leek and cut into rings. Cut the bamboo shoots into sticks. Add everything to the meat and fry with it. Deglaze with the broth and simmer for 10 minutes. Add glass noodles and stir. Season the soup with soy sauce, wine vinegar and salt and pepper. Sharpen to taste with Sambal Oelek. Mix the cornstarch with cold water and use it to thicken the soup. Serve immediately.