*  Exported from  MasterCook  *
                              HOT 'N SOUR SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Dried Chinese mushrooms,
                         -1 to 1 1/2 in dia
    2                    Squares, 3 inches each,
                         -Chinese bean curd, about
                         -1/2 inch thick
      1/2   c            Canned bamboo shoots
      1/4   lb           Boneless pork
    1       qt           Chicken stock, fresh or
    1       t            Salt
    1                    Scallion, including the
                         -green top, finely chopped
    1       tb           Soy sauce
      1/4   ts           Ground white
    2       tb           White vinegar
    2       tb           Cornstarch*
                         -mixed with 3 tablespoons
                         -cold water
    1                    Egg, lightly beaten
    2       ts           Sesame seed oil
   * if soup is not thick enough, add 2 more spoons of
   cornstarch (mixed into cold water) into the soup
   1.  In a small bowl, cover the mushrooms with 1/2 cup
   of warm water and let them soak for 30 minutes.
   Discard the water.  With a cleaver or knife, cut away
   and discard the tough stems of the mushrooms, and
   shred the caps by placing one at a time on a chopping
   board.  Cut them horizontally into paper-thin slices,
   and then into thin strips. 2.  Drain the pieces of
   bamboo shoots and bean curd, and rinse them in cold
   water.  Shred them as fine as the mushrooms. 3.  With
   a cleaver or sharp knife, trim the pork of all fat.
   Then shred it, too, by slicing the meat as thin as
   possible and cutting the slices into narrow strips
   about 1-1/2 to 2 inches long. 4.  Have the above
   ingredients, stock, salt, soy sauce, pepper, vinegar,
   cornstarch mixture, egg, sesame seed oil and scallions
   within easy reach. TO COOK:  Combine in a heavy
   3-quart saucepan the stock, salt, soy sauce,
   mushrooms, bamboo shoots and pork.  Bring to a boil
   over high heat, then immediately reduce the heat to
   low, cover the pan and simmer for 3 minutes. Drop in
   the bean curd and the pepper and the vinegar. Bring to
   a boil again.  Give the cornstarch mixture a stir to
   recombine it and pour it into the soup.  Stir for a
   few seconds until the soup thickens, then slowly pour
   in the beaten egg, stirring gently all the while.
   Remove the soup from the heat and ladle it into a
   tureen or serving bowl. Stir in the sesame seed oil
   and sprinkle the top with scallions. Serve at once.
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