Hot and Sour Soup

• 4 cups chicken stock
• 6 ounces lean pork or chicken breast, cut in julienne strips
• ½ cup tofu, cut in julienne strips
• ½ cup bamboo shoots, cut in julienne strips
• 6 cloud eat mushrooms, soaked in ½ cup hot water 15 minutes, stems discarded, caps halved
• 6 Chinese dried mushrooms soaked in ½ cup hot water 15 minutes, stems discarded, caps thinly sliced
• 1 tablespoon soy sauce
• ¼ teaspoon sugar
• ¾ teaspoon salt
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 egg, beaten lightly until slightly foamy
• 3 tablespoons Chinese red vinegar
• ½ teaspoon ground white pepper
• 2 green onions including tops, thinly sliced

1. Bring chicken stock to boil in uncovered wok at 250°.
2. Add pork, tofu, bamboo shoots, cloud ear and Chinese mushrooms; cook 3 to 5 minutes.
3. Mix soy sauce, sugar, salt and cornstarch. Add to soup; stir; cook until soup just comes to a boil.
4. Slowly swirl in egg;
5. turn wok OFF; put vinegar and pepper in bowl; add soup and green onions. Stir; serve immediately.

Makes 4 to 6 servings.