Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Dried mushrooms |
| \N \N | Boiling water |
| 6 ounces | Uncooked boneless lean pork |
| 4 ounces | Cooked ham |
| 1 small | Red pepper |
| 8 \N | Green onions |
| ½ cup | Water chestnuts |
| 8 ounces | Bean curd |
| 2 quarts | Chicken stock |
| ½ cup | Rice wine |
| 4 teaspoons | Soy sauce |
| ½ teaspoon | Chinese chili sauce |
| 2½ tablespoon | Cornstarch |
| 5 tablespoons | Water |
| 2 teaspoons | Vinegar |
| 2 teaspoons | Sesame oil |
| 1 \N | Egg |
| 8 ounces | Uncooked shrimp, shelled and |
| \N \N | Deveined |
1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into ½- cubes.
3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes.
4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.
5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.
SOURCE: Chinese Cooking Class Cookbook