Hot And Sour Soup

• 1/4 lb. lean boneless pork, very thinly sliced
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1 qt. chicken stock
• 1 tsp. salt
• 4 to 5 Chinese mushrooms, slivered
• 1/2 c. bean curd, slivered (2 sq.)
• 1/2 c. bamboo shoots, slivered
• 1/4 tsp. pepper
• 2 Tbsp. vinegar
• 2 Tbsp. cornstarch
• 3 Tbsp. water
• 1 egg, beaten
• sesame seed oil
• green onions, chopped

1. Marinate pork in soy sauce mixed with 1 tablespoon cornstarch for 15 to 30 minutes.
2. Bring stock to boil; add salt, mushrooms and bamboo shoots.
3. Add pork, bean curd, pepper and vinegar. Bring to a second boil and stir in 2 tablespoons cornstarch mixed with the water.
4. Continue to boil until pork is done and the soup is thickened.
5. While stirring boiling soup, slowly pour in the beaten egg.

lean boneless pork, soy sauce, cornstarch, chicken stock, salt, chinese mushrooms, bean curd, bamboo shoots, pepper, vinegar, cornstarch, water, egg, sesame seed oil, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297570 (may not work)