INGREDIENTS
2
chicken breasts
1 tsp
vegetable oil
2 pints
fresh shiitake mushrooms
1 qt
chicken stock
1 cup
low sodium soy sauce
1 1/2 tsps
white pepper
1 small can
bamboo shoots
1/4 cup
cornstarch
1/4 cup
water
2
eggs
6 ozs
extra firm tofu
3 ozs
white vinegar