Recipe - Changs Hot And Sour Soup

1 tablespoon Woodear strips
soaked in water about
4 hours
One half cup Sliced fresh mushrooms
5 ounce Bean curd
(about 1/3 of a 1 lb
package, cut in thin
oneinch slices)
One half cup Bamboo shoots
2 teaspoon Salt
2 One half tablespoon Sugar
4 One half tablespoon Soy sauce
Three fourths teaspoon White pepper
Three fourths teaspoon Chinese red hot pepper
sauce
10 tablespoon Vinegar
One half teaspoon Sesame oil
1 tablespoon Cornstarch, blended with
4 tablespoon Water
One half cup Thin strips of fresh pork
3 Beaten eggs (or 4)
10 cup Chicken broth
Chopped green onions for
garnish, if desired

Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear
(drained), bean curd, and mushrooms. Return to boiling and add salt, soy
sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all
along. Continue boiling for a total cooking time of 20 mins. Stir in
cornstarch mixture and keep stirring until soup is thickened. Pour beaten
eggs gently over the top. Turn off the heat and stir eggs gently into soup.
Add sesame oil. Spoon into bowls and serve topped with chopped green onions
if desired.