Chinese Hot Sour Soup

• 4 oz. lean boneless pork
• 1 Tbsp. cooking ol
• 4 c. chicken broth
• 1 (8 oz.) can bamboo shoots, drained
• 1 (3 oz.) can sliced mushrooms, drained
• 2 Tbsp. vinegar
• 1 Tbsp. soy sauce
• 1/4 tsp. salt
• 1/4 tsp. white pepper (or more to taste)
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 egg, well beaten

1. Slice pork thinly into bite-size pieces.
2. In 2-quart saucepan cook pork pieces in hot oil until lightly browned.
3. Drain and set aside.
4. In same saucepan bring chicken broth to boiling.
5. Add pork, bamboo shoots and mushrooms.
6. Simmer 5 minutes.
7. Add vinegar, soy sauce, salt and pepper.
8. Blend together cornstarch and water; stir into soup.
9. Cook and stir until slightly thick and bubbly.
10. Stir broth to swirl; pour the egg into center of swirl. Cook and stir 1 to 2 minutes more.
11. Garnish with chopped green onions.
12. Makes 5 servings.

pork, cooking ol, chicken broth, bamboo shoots, mushrooms, vinegar, soy sauce, salt, white pepper, cornstarch, cold water, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697598 (may not work)