Hot And Sour Soup

• 2 tsp. cornstarch
• 1 tsp. soy sauce
• 1/4 lb. boneless pork or chicken
• 2 Tbsp. vegetable oil
• 2 medium onions, chopped
• 16 oz. bean sprouts, drained
• 8 oz. water chestnuts, drained
• 4 fresh mushrooms, sliced
• 2 Tbsp. red wind vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. lemon juice
• 1/2 to 1 tsp. white pepper
• 1/2 tsp. hot sauce
• 1 tsp. dry sherry
• 5 c. chicken broth
• 1 egg, beaten
• 1 tsp. sesame seed oil
• 3 Tbsp. water
• 2 Tbsp. cornstarch
• 1 bundle green onions, minced

1. Combine first 3 ingredients.
2. Stir well; set aside.
3. In Dutch oven, saute 2 medium onions in 2 tablespoons vegetable oil.
4. Add pork mixture and next 10 ingredients.
5. Bring to a boil, cover and reduce heat.
6. Simmer for 1 hour.
7. Combine egg and sesame seed oil; set aside.
8. Combine water and 2 tablespoons cornstarch.
9. Mix well. Add mixture to soup; boil for 1 minute, stirring constantly.
10. Stir in egg and sesame seed oil mixture.
11. Egg will form long strands. Remove from heat.
12. Sprinkle with green onion and serve immediately. Makes 9 cups.

cornstarch, soy sauce, boneless pork, vegetable oil, onions, bean sprouts, water chestnuts, mushrooms, red wind vinegar, soy sauce, lemon juice, white pepper, hot sauce, sherry, chicken broth, egg, sesame seed oil, water, cornstarch, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233246 (may not work)