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Hot And Sour Soup

1/2 lb boneless pork
3 tb soy sauce
8 dried lily buds
4 dried tree ears
4 dried mushrooms
6 c homemade chicken broth
3 tb rice wine vinegar
1/2 ts pepper
8 oz fresh tofu
1 tb cold water
1 tb cornstarch
1 beaten egg
2 tb thinly sliced green onion

Partially freeze pork; cut pork into 1x1/4-inch strips. Sprinkle
meat with 1 tablespoon of the soy sauce. Meanwhile, in three bowls
soak lily buds, mushrooms, and tree ears in enough hot water to
cover for 30 minutes. Drain lily buds, mushrooms, and tree ears.
Cut off and discard tough stem end of lily buds.

Slice each lily bud into 1-inch lengths. Thoroughly rinse tree ears
under running water; drain well. Cut off and discard stems. Cut
mushrooms and tree ears into thin strips. In large saucepan bring
chicken broth to boiling; stir in pork, the remaining soy sauce,
lily buds, mushrooms, tree ears, rice wine vinegar and pepper.
Simmer covered, 10 minutes. Slice tofu into 1/4 inch wide strips.
Add to soup simmer, covered, 3 minutes more. Blend cold water into
cornstarch. Stir into soup.

Pour egg slowly into hot soup in a thin stream, beating constantly
with fork till egg cooks and shreds finely. Cook soup till slightly
thickened and bubbly. Remove from heat. Stir in thinly sliced
green onion. 6-8 servings


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