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1
Whisk together the wine and 1 teaspoon each of the soy sauce, sesame oil, and cornstarch.
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2
Combine the meat shreds with this mixture to marinate while you combine the stock with the garlic and ginger in a large saucepan and bring to a boil over medium-high heat.
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3
Drain the mushrooms and lily buds, trim off all the hard ends, cut into thin slices, and add to the stock.
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4
Reduce the heat to low and simmer for 5 minutes.
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5
Bring the stock back to a boil over medium heat and add the meat.
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6
Stir to make sure the pieces do not stick together and cook until the meat loses its pinkness, about 3 minutes.
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7
Then add the tofu, vinegar, pepper, and remaining soy sauce.
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8
Reduce the heat to low again and simmer for 5 minutes.
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9
Mix the remaining cornstarch with 1/4 cup cold water and stir that mixture into the soup until it thickens, about 1 minute.
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10
Continue to stir and pour in the eggs in a slow stream.
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11
The eggs should form thin, almost transparent ribbons.
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12
Remove from the heat and season with the remaining sesame oil and more vinegar or pepper to taste.
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13
Garnish with the cilantro and scallion and serve hot.
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14
Omit the meat and add 1/2 pound more tofu and 1/4 pound slivered bamboo shoots.
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15
Substitute vegetable stock (page 162) for the chicken stock.
