Chinese Hot And Sour Soup

• 4 oz. lean boneless pork
• 1 Tbsp. cooking oil (Chinese hot oil to taste)
• 4 c. chicken or vegetable bouillon
• 1 (8 oz.) can bamboo shoots and water chestnuts
• 1 (3 oz.) can sliced mushrooms
• 2 Tbsp. vinegar
• 1 Tbsp. soy sauce (lite)
• 1/4 tsp. white or black pepper
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 egg, well beaten

1. Drain all canned items.
2. Slice pork into tiny pieces.
3. Lightly brown meat in oil in 3-quart pan.
4. Drain and set aside.
5. In same pan, bring broth to boil.
6. Add pork, bamboo shoots, water chestnuts and mushrooms.
7. Simmer 5 minutes.
8. Add vinegar, soy sauce, salt and pepper.
9. Blend cornstarch and water; stir into soup.
10. Stir until slightly thickened and bubbly.
11. Stir soup to swirl; pour beaten egg into center of swirl; cook 2 more minutes.

pork, cooking oil, chicken, bamboo shoots, mushrooms, vinegar, soy sauce, white, cornstarch, cold water, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332149 (may not work)