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HOT AND SOUR SOUP

4 medium size dried mushrooms
1/4 pound boneless lean pork, cut in matchstick pieces
1 tablespoon dry sherry
4 cups chicken broth
1/2 pound skinless, boneless chicken breast, cut in matchstick pieces
1/2 cup bamboo shoots, cut in matchstick pieces
1/4 pound tofu, drained and cut into 1/2 inch cubes
2 tablespoons white wine vinegar
1 tablespoon soy sauce
2 tablespoons corn starch
1/4 cup water
1/2 to 3/4 teaspoon white pepper
1 teaspoon seasme oil
1 egg, lightly beaten
2 whole green onions, cut in 1 inch diagonal slices
salt

Cover mushrooms with warm water, let stand for 30 minutes, then
drain. Cut off and discard stems; squeeze mushrooms dry and thinly
slice. Combine pork with sherry, let stand for 10 minutes.

In a 2 quart pan, heat chicken broth to boiling. Add mushrooms,
pork, chicken, and bamboo shoots. Stir several times, then reduce
heat; Thread 12 of 100 (page 3): request hot and sour soup recipe

cover and simmer 5 minutes. Add tofu, wine vinegar, and soy; heat
uncovered for 1 minute. Blend cornstarch and water. Add to soup
an cook, stirring, until slightly thickened. Turn off heat. Add
pepper and sesame oil. Stirring continuously, slowly pour egg into
soup. Sprinkle with onion and salt to taste. Makes 6 servings.
.

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