From: utzoo!decvax!harpo!floyd!vax135!houxi!houxf!rosin
Newsgroups: net.cooks
Title: Hot and Sour Soup
Article-I.D.: houxf.166
Posted: Thu Jun 10 08:59:46 1982
Received: Fri Jun 11 03:35:49 1982

Submitted in response to ...!houxf!sam - Adapted from the New York Times
International Cookbook.

	4 dried Chinese Mushrooms	1/4 lb. lean pork 
	1/2 cup bamboo shoots 		2 pcs. fresh bean curd
	4 cups chicken stock		1 tsp. salt (less if desired)
	1 tbsp. soy sauce		2 tbsp. cornstarch mixed with
						1/4 cup water
	1 egg				1 green onion, chopped
	1 tbsp sesame oil		2 tbsp (or more!) vinegar
	1/4 tsp ground black pepper

soak mushrooms in warm water 20 mins.  Reserve the liquid.

Combine stock and mushroom liquid in a pot and bring to a boil.
Cut mushrooms, pork, bean curd, and bamboo shoots into thin strips.
Add salt, soy sauce, bamboo shoots, mushrooms to pot; simmer 5 minutes.
Add bean curd and return to boil.

Add a small amount of the hot liquid in the pot to the cornstarch mixture
and stir.  Add this mixture to the soup and cook 1 to 2 minutes.
Beat egg lightly, add to soup, stir once gently, and remove pot from heat.

Add vinegar, pepper, and sesame oil; stir once.  Sprinkle with onion and serve.
Additional vinegar may be added by diners at the table.

Bob Rosin, BTL Lincroft