Hot and Sour Soup

• 2 tablespoons bamboo shoots
• 18 pound raw lean pork
• 2 3-inch-by-3-inch-by-1-inch pieces of bean curd (tofu)
• 2 water chestnuts
• 2 tablespoons mushrooms
• 2 tablespoons snow peas or green peas
• 4 pieces dried wood-ear fungus, soaked 5 minutes in warm water
• 1 egg
• 1 tablespoon cornstarch mixed with 1/4 cup water
• 1 tablespoon light soy sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 4 cups chicken stock
• 3 tablespoons rice vinegar, or to taste
• Salt to taste
• 1 tablespoon hot sesame oil, or to taste

1. Cut bamboo shoots and pork into fine julienne strips.
2. Cut bean curd into 1/2-inch cubes.
3. Slice the water chestnuts and mushrooms.
4. Cut up snow peas diagonally.
5. Beat egg.
6. Mix cornstarch solution with soy sauce, pepper and sugar.

bamboo shoots, lean pork, curd, water, mushrooms, snow peas, minutes, egg, cornstarch, soy sauce, pepper, sugar, chicken stock, rice vinegar, salt, hot sesame oil

Taken from cooking.nytimes.com/recipes/5847 (may not work)