Hot And Sour Soup

• 4 dried black mushrooms
• 1/2 c. dried Chinese fungus
• 1 c. lean pork
• 1 c. bamboo shoots
• 2 Tbsp. oil
• 12 dried red chili peppers
• 8 c. chicken broth
• 2 Tbsp. light soy sauce
• 1 tsp. pepper
• 1/2 c. vinegar
• 3 Tbsp. cornstarch, dissolved in 1/2 c. cold water
• 1 pkg. fresh tofu or bean curd, cut into thin strips
• 6 eggs, beaten
• 1 Tbsp. sesame oil
• hot oil (if desired)
• 2 scallions, chopped

1. Rehydrate mushrooms and fungus as directed on the package labels.
2. Separately cut mushrooms, fungus, pork and bamboo shoots to fine julienne.
3. Stir-fry pork with salt in heated oil.
4. Bring chicken broth to boil in pot.
5. Add dried peppers, mushrooms, fungus, pork and bamboo shoots.
6. Stir frequently.
7. Add soy sauce, pepper and vinegar.
8. Thicken with dissolved cornstarch, stirring constantly, over moderate heat.
9. Add bean curd.
10. Bring to boil. Turn off heat.
11. Add beaten eggs and stir.
12. Add sesame seed oil. Garnish with scallions.
13. Use additional vinegar for sourness and hot oil for hotness if desired.

black mushrooms, dried chinese fungus, lean pork, bamboo shoots, oil, red chili peppers, chicken broth, soy sauce, pepper, vinegar, cornstarch, fresh tofu, eggs, sesame oil, hot oil, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538645 (may not work)