Hot and Sour Soup

1/2 lb. finely shredded pork or chicken
vegetable oil
1 Tbsp grated fresh ginger
2 cloves minced garlic
2 tsp chopped green onion
2 Tbsp cooking sherry
2 cup chicken broth
1 can straw mushrooms, drained
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 tsp. cider vinegar
white pepper
dark soy sauce
2 tsp. cornstarch
1 Tbsp cold water
2 eggs, lightly beaten
sesame oil

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot
oil until done. Drain and set aside. Reheat wok, add 1 Tbsp oil. Season
with ginger and garlic, stirring well. Add sherry and broth. add bamboo
and tofu, which should be cut in small pieces. Bring to a boil. Flavor
soup with vinegar (which gives you the sour) and white pepper (which gives
you the hot). Add enough soy sauce to give a nice brown color. Flavor with
salt. Mix cornstarch and water. Bring soup to boil again, slowly pour in
cornstarch. Stir until soup becomes creamy, using a circular motion,
slowly and evenly pour in beaten eggs. Do not stir again until the egg
comes to the surface. Add a small amount of sesame oil for extra flavor
and added color. Add mushrooms and onion, heat through and serve.

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