---------- Recipe via Meal-Master (tm) v8.02
       Title: SZECHWAN SOUP
  Categories: Chinese, Soups, Pork, Seafood
       Yield: 6 servings
       1 oz Dried mushrooms
            Boiling water
       6 oz Uncooked boneless lean pork
       4 oz Cooked ham
       1 sm Red pepper
       8    Green onions
     1/2 c  Water chestnuts
       8 oz Bean curd
       2 qt Chicken stock
     1/2 c  Rice wine
       4 ts Soy sauce
     1/2 ts Chinese chili sauce
   2 1/2 tb Cornstarch
       5 tb Water
       2 ts Vinegar
       2 ts Sesame oil
       1    Egg
       8 oz Uncooked shrimp, shelled and
   1. Place mushrooms in bowl and cover with boiling
   water.  Let stand 30 minutes.  Drain.  Remove and
   discard stems.  Cut caps into thin slices.
   2. Cut pork and ham into “match-stick” thin strips.
   Remove seeds from pepper and cut pepper into thin
   strips.  Chop onions finely.  Cut water chestnuts into
   slices.  Cut bean curd into 1/2- cubes.
   3. Combine chicken stock, wine, soy sauce and chili
   sauce in 5-quart pan. Cook over medium heat until soup
   boils.  Reduce heat and simmer uncovered 5 minutes.
   4. Blend cornstarch and 4 tablespoons of the water.
   Slowly stir mixture into soup.  Cook and stir until
   soup boils.  Add mushrooms, pork, ham, pepper and
   water chestnuts.  Simmer uncovered 5 minutes.
   5. Stir vinegar and oil into soup.  Beat egg and
   remaining 1 tablespoon water together with for,
   Gradually drizzle egg into soup while stirring soup
   vigorously.  Add onions, bean curd and shrimp.  Cook
   until shrimp is done, 1 to 2 minutes.
   SOURCE: Chinese Cooking Class Cookbook