Chinese Hot and Spice Soup

• 4 or more dried chinese mushrooms, soaked in warm water for 30 minutes
• 4 oz (112 grm). pork or chicken
• 1 8 oz (224 grm). package fresh tofu
• 1/3 cup (80 ml) sliced bamboo shoots, drained
• 2-1/2 cups (600 ml) chicken stock
• 1 tbsp (15 ml) chinese rice wine or dry sherry
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) rice vinegar
• salt and ground white pepper
• 1 tbsp (15 ml) cornstarch paste to thicken

1. Squeeze the soaked mushrooms dry, then discard the hard stalks.
2. Thinly shred the mushrooms, meat, tofu and bamboo shoots.
3. Bring the stock to a rolling boil in a wok and add the shredded ingt=redients.
4. Bring back to a boil and simmer for about 1 minute.
5. Add the wine or sherry, soy sauce and vinegar and season.
6. Bring back to a boil, then add the cornstarch paste.
7. Stir until thickened and serve.

chinese mushrooms, pork, fresh tofu, bamboo shoots, chicken, chinese rice wine, soy sauce, rice vinegar, salt, cornstarch

Taken from online-cookbook.com/goto/cook/rpage/0012B8 (may not work)