---------- Recipe via Meal-Master (tm) v8.04
       Title: HOT & SOUR SOUP
  Categories: Soups, Pork
       Yield: 6 servings
       2 tb Dried chinese fungi (4-5)
       4 ea Chinese mushrooms, medium, d
       8 ea Dried tiger lily buds
       4 c  Chicken stock
     1/3 c  Bamboo shoots, shredded
     1/3 c  Pork shreds, lean, boneless
       1 ts Soy sauce, dark
     1/2 ts Sugar
       1 ts Salt
     1/2 ts White pepper, freshly ground
       2 tb Wine vinegar, red
       2 tb Cornstarch
       3 tb Water
     1/2 lb Bean curd (tofu) cut into sm
       1 ea Egg, lightly beaten
       1 ts Sesame oil
       2 tb Scallions, chopped
   Fat grams    per serving:              Approx. Cook
   Time: 30 Soak the fungi, mushrooms and tiger lily buds
   in warm water for 20 minutes.  After trimming off any
   tough stems, cut the fungi and mushrooms into slices.
   With the fingers, shred the tiger lily stems. Place
   the fungi, mushrooms, tiger lily buds, stock, bamboo
   shoots, and pork shreds into a saucepan.  Bring to a
   boil and simmer for 10 minutes.
   Add the soy sauce, sugar, salt, pepper & vinegar.
   Combine the cornstarch with the water.
   Add a little of the hot soup to the cornstarch, return
   all to the pan, and heat to boiling, stirring.  Add
   the bean curd and cook 1-2 minutes.
   Just before serving, turn off the heat, add the egg,
   and stir a few times in a circular motion.  Add the
   oil.  Sprinkle each serving with scallions.
   NOTE: The Hot comes from the white pepper, and the
   sour comes from the vinegar.
   SOURCE: N.Y. Times Cookbook