---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups
       Yield: 4 servings
       3    Dried wood ears
      20    Dried tiger lily buds
       3 c  Hot water
     1/4 lb Pork butt
     1/2 ts Rice wine or dry sherry
     1/2 ts Cornstarch
       1 ts Sesame oil
       1 ts Salt
       2 oz Fresh mushrooms, sliced
     1/4 c  Shredded bamboo shoots
       1    3 square bean curd, sliced
       2 tb Worcestershire sauce
       2 ts White vinegar and adjust
       5 tb Cornstarch
       5 tb Water
       1    Egg, beaten
     1/2 ts Black pepper
     1/2 ts White pepper
       1 tb Sesame oil
   6 1/2 c  Chicken broth or white
     1/4 c  Water chestnuts
   Soak wood ears and lily buds in 3 cups hot water 15
   minutes to soften. Remove stems from softened wood
   ears.  Shred wood ears with a cleaver. Slice pork into
   thin strips.  Use a cleaver to chop strips into
   shreds. Combine marinade ingredients in a small bowl.
   Add pork shreds; mix well. Let stand 15 minutes.
   Combine chicken broth and salt in a medium saucepan.
   Bring to a boil over high heat; reduce heat to medium.
   Add mushrooms, water chestnuts, bamboo shoots, wood
   ears and lily buds to broth. Simmer 3 to 4 minutes.
   Add pork shreds with marinade and bean curd. Bring to
   a boil.  Add worcestershire sauce and vinegar, if
   desired. Dissolve cornstarch in 5 tablespoons water to
   make a paste.  Slowly stir into soup. Cook over medium
   heat until soup thickens slightly.  Stir egg into
   soup. Add black pepper, white pepper and sesame oil.