beef, sliced into thin strips
bamboo shoots, sliced into
wood ear mushrooms, sliced into
Chinese black vinegar
chili pepper oil
sesame oil (optional)
dash of sugar
Marinate the beef in some soy sauce and cornstarch for about 10 minutes.
Stir-fry the beef for a few seconds being careful not to cook it all the way, then remove from the heat.
Stir-fry together the bamboo shoots and wood ear mushrooms for a few seconds, then add chicken stock.
Bring to a boil.
Add the Tofu and let simmer for a few minutes.
Next, flavor with vinegar, soy sauce, pepper, chili oil, and sugar (to taste).
Mix some cornstarch with some water in a bowl and add it to the soup to thicken it a little (you don't want to add to much).
Before serving, add a dash of sesame oil.