Hot & Sour Soup

Ingredients

• 4 med size Oriental dried mushrooms
• ¼ lb lean boneless pork cut into matchstick pieces
• 1 T dry sherry
• 4 C regular strength chicken broth
• ½ lb chicken breast skinned, boned and cut into matchstick pieces
• ½ C sliced bamboo shoots, cut into matchstick pieces
• ¼ lb medium firm tofu drained and cut into ½ in. cubes
• 2 T white wine vinegar
• 1 T soy sauce
• 2 T cornstarch
• ¼ C water
• ½ to ¾ tsp white pepper
• 1 tsp sesame oil
• 1 egg
• 2 green onions cut diagonally into 1-inch slices

Preparation

• Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Combine pork with sherry; let stand for 10 minutes.
  
  
• Pour broth into a 2-quart pan and bring to a boil over medium-high heat. Add mushrooms, pork, chicken, and bamboo shots. Stir several times; then cover, reduce heat, and simmer for 5 minutes. Add tofu, vinegar, and soy; heat, uncovered, for 1 minute. In a small bowl, stir together cornstarch and water. Pour into pan and cook, stirring until thickened. Remove from heat; stir in pepper and oil.
  
  
• In a small bowl, lightly beat egg; slowly pour into soup, stirring constantly. Sprinkle with onions. Makes 6 servings.