Hot-And-Sour Soup

• 2 tablespoons peanut or canola oil
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 8 ounces fresh shiitake mushrooms, stemmed and sliced
• 8 cups chicken broth
• 1 (8-ounce) can sliced bamboo shoots, cut into slivers
• 3/4 cup soy sauce
• 1/2 cup seasoned rice vinegar
• 1 teaspoon sesame oil
• 1/2 to 1 teaspoon cracked pepper
• 1 1/2 teaspoons chili paste or 1 red chile, sliced (optional)
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup snow peas
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 large egg, lightly beaten

1. Heat oil in a Dutch oven over medium heat. Add garlic and ginger; saute 30 seconds or until fragrant. Add mushrooms; saute 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.
2. Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.

peanut, garlic, ginger, shiitake mushrooms, chicken broth, bamboo shoots, soy sauce, rice vinegar, sesame oil, cracked pepper, chili paste, shrimp, snow peas, cornstarch, egg

Taken from www.myrecipes.com/recipe/hot-sour-soup-0 (may not work)