Jamaica's Ajeen Beckford Hot & Sour Soup

• 8 fresh shiitake mushrooms
• 5 ounces bamboo shoots, julienne
• 6 green onions, bias cut
• 2 12 ounces peanut oil
• 6 ounces malt vinegar
• 1 tablespoon white pepper
• 3 tablespoons soy sauce
• 2 teaspoons pepper picante sauce
• 2 teaspoons sesame oil
• 3 quarts chicken stock
• 6 ounces cooked pork, diced or 6 ounces diced raw shrimp
• 12 teaspoon salt
• 2 ounces cornstarch
• 6 ounces bean curd or 6 ounces tofu, cubed
• 3 beaten eggs

1. Mushroom, bamboo and green onion in peanut oil for 1 minute.
2. Remove from heat.
3. Add vinegar, pepper, soy sauce, sambol and sesame oil.
4. Reserve until ready to finish soup.
5. Add hot chicken stock, to reserved base mixture and bring to a boil.
6. Add pork, shrimp and salt.
7. Simmer just for a minute.
8. Dissolve cornstarch in a little water and stir into soup.
9. Simmer a further 2 minutes to thicken.
10. Add bean curd and swirl soup while pouring in beaten egg.
11. Stop stirring and allow egg to set into streaks.
12. Do not stir again or reboil.

shiitake mushrooms, bamboo shoots, green onions, peanut oil, malt vinegar, white pepper, soy sauce, pepper picante, sesame oil, chicken stock, pork, salt, cornstarch, bean curd, eggs

Taken from www.food.com/recipe/jamaicas-ajeen-beckford-hot-sour-soup-376533 (may not work)