Szechuan Soup Recipe

• 1 ounce. dry mushrooms (Chinese)
• 4 ounce. cooked ham
• 6 ounce. boneless, lean pork
• 2 quart. chicken stock
• 1/2 c. dry white wine
• 4 tbsp. soy sauce
• 1/2 teaspoon Chinese chili sauce
• 2 1/2 tbsp. cornstarch
• 5 tbsp. water
• 1 red pepper, cut in strips
• 1/2 c. sliced water chestnuts
• 2 teaspoon Chinese rice vinegar
• 1 teaspoon sesame oil
• 1 egg, slightly beaten
• 8 ounce. uncooked shrimp
• 8 ounce. bean curd (tofu)
• 8 green onions

1. Place mushrooms in bowl and cover with boiling water.
2. Let stand 30 min.
3. Drain.
4. Remove and throw away stems.
5. Cut caps into thin strips.
6. Cut pork and ham into matchstick sized strips.
7. Cut tofu into 1/2 inch cubes and green onions into slivers.
8. Combine chicken stock, wine, soy sauce and chili sauce in a 5 qt soup pot.
9. Bring mix to a boil and simmer for 5 min.
10. Blend cornstarch and 4 Tbsp.
11. water.
12. Stir into boiling soup mix.
13. Continue to stir till soup reboils and thickens, slightly.
14. Add in mushrooms, pork, ham, red pepper and water chestnuts.
15. Simmer uncovered another 5 min.
16. Stir in vinegar and oil.
17. Beat egg with remaining Tbsp.
18. water.
19. Drizzle into soup while stirring soup vigorously.
20. Add in onions, bean curd and shrimp.
21. Cook till shrimp are done (4-5 min).

mushrooms, pork, chicken stock, white wine, soy sauce, chinese chili sauce, cornstarch, water, red pepper, water chestnuts, chinese rice vinegar, sesame oil, egg, shrimp, bean curd, green onions

Taken from cookeatshare.com/recipes/szechuan-soup-54849 (may not work)