Hot and Sour Soup

Makes 4 servings

Ingredients:

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

Preparation:

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 tablespoon
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.

Source: Cynthia Bowan