Hot And Sour Soup

• 3 or 4 dried black mushrooms
• 1/4 lb. lean pork
• 2 bean curd cakes (tofu)
• 1 scallion
• 1 egg
• 2 Tbsp. cornstarch
• 1/4 c. water
• 5 c. chicken broth
• 1 c. mushroom-soaking liquid
• 1 Tbsp. sherry
• 2 Tbsp. white vinegar
• 3/4 to 1 tsp. salt
• 1 tsp. soy sauce
• 1/4 tsp. pepper
• Tabasco sauce

1. Soak dried mushrooms in water.
2. Reserve soaking liquid.
3. Sliver mushrooms, pork and bean curd.
4. Mince scallion.
5. Beat egg lightly. Blend cornstarch and cold water to make a paste.
6. Bring stock and mushroom-soaking liquid to a boil.
7. Add pork and mushrooms and simmer covered 10 minutes.
8. Add bean curd and simmer, covered, 3 minutes more.

black mushrooms, lean pork, curd cakes, scallion, egg, cornstarch, water, chicken broth, mushroomsoaking liquid, sherry, white vinegar, salt, soy sauce, pepper, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051 (may not work)