Hot And Sour Soup(Makes 8 To 12 Servings)

• 1/2 lb. lean pork loin
• 12 dried Chinese or shiitake mushrooms or 3 oz. fresh white chopped mushrooms
• 2 Tbsp. dry sherry
• 4 Tbsp. soy sauce
• 5 Tbsp. cornstarch
• 4 Tbsp. sesame oil
• 2 Tbsp. vegetable oil
• 1/2 c. shredded bamboo shoots or broccoli stems
• 10 c. chicken broth
• 4 to 6 Tbsp. red wine vinegar
• 8 oz. tofu, cut into cubes
• 2 tsp. ground pepper
• 4 eggs, slightly beaten
• Tabasco to taste
• 2 scallions, sliced

1. Freeze pork for about 30 minutes.
2. Using sharp knife, shred into pieces about 1/4-inch wide.
3. Put dried mushrooms in bowl and pour boiling water over to cover.
4. Let stand for 15 minutes until soft.
5. Drain and rinse mushrooms to remove sand.
6. Remove hard spots and tough stems.
7. Cut into shreds the same size as pork. Place shredded pork into bowl and add sherry and half the soy sauce, cornstarch and sesame oil.
8. Stir well.

lean pork loin, shiitake mushrooms, sherry, soy sauce, cornstarch, sesame oil, vegetable oil, bamboo shoots, chicken broth, red wine vinegar, ground pepper, eggs, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280145 (may not work)