Peking Hot Sour Soup
4 Chinese mushrooms, soaked in warm water for 20 minutes
4 cups (1 L) chicken stock
¼ lb (110 g) lean pork, shredded
2 oz (60 g) canned bamboo shoots, shredded
¼ lb (110 g) bean curd, cut in ½ inch (1 cm) dice
3 tbsp (45 mL) white vinegar
1 tbsp (15 mL) soy sauce
1 ½ tbsp (20 mL) cornstarch blended with 5 tbsp (75 mL) water
1 egg, beaten
½ tsp (2.5 mL) sesame oil
3 green onions, chopped
1. Squeeze mushrooms dry and remove stem. Cut mushroom caps into thin strips.
2. Bring stock to a boil and add pork and mushrooms. Bring to a boil again, reduce heat and simmer for 8-10 minutes. Add bamboo shoots and bean curd and simmer for another 4-5 minutes.
3. Mix vinegar and soy sauce and stir into soup. Stir in blended cornstarch and water and simmer, stirring constantly, until thickened.
4. Remove from heat and stir in beaten egg. Add sesame oil and green onions and serve hot.
