Hot and Sour Soup

Cynthia Bowan contributed this recipe and says: "This is an authentic
Taiwanese dish, from a Chef friend of mine."

Ingredients:

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 cups chicken broth
1 can straw mushrooms, drained
1 sm. can bamboo shoots, drained
2 sm. 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

Procedu

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 and serve.

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