1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften
1: Remove stems from softened wood ears
2: Shred wood ears with a cleaver
3: Slice pork into thin strips
4: Use a cleaver to chop strips into shreds
5: Combine marinade ingredients in a small bowl
6: Add pork shreds; mix well
7: Let stand 15 minutes
8: Combine chicken broth and salt in a medium saucepan
9: Bring to a boil over high heat; reduce heat to medium
10: Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth
11: Simmer 3 to 4 minutes
12: Add pork shreds with marinade and bean curd
13: Bring to a boil
14: Add worcestershire sauce and vinegar, if desired
15: Dissolve cornstarch in 5 tablespoons water to make a paste
16: Slowly stir into soup
17: Cook over medium heat until soup thickens slightly
18: Stir egg into soup
19: Add black pepper, white pepper and sesame oil
20: