Recipe - Hot-Sour Soup (Leftovers)

1 One half cup Cooked pork
2 Eggs
1 cup Stock (see recipe)
1 tablespoon Cornstarch
1 teaspoon Salt
1 One half teaspoon Soy sauce
5 cup Stock (see recipe)
2 tablespoon Vinegar
1 ds Pepper

1. Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch,
salt and soy sauce.

2. Bring remaining stock to a boil. Add cornstarch mixture and bring to
a boil again, stirring; then reduce heat.

3. Pour eggs in slowly, stirring constantly. Add vinegar, pepper and
slivered ingredients. Cook over medium heat, only to heat through.

VARIATION: For the pork, substitute cooked beef, chicken, duck or
shrimp.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.