Recipe - Hot And Peppery Shrimp

Oil for deepfrying
One fourth cup Raw pork; shredded
2 tablespoon Plus
1 teaspoon Cornstarch
1 tablespoon White wine vinegar
1 One half tablespoon Sugar
One half teaspoon Msg
One half teaspoon Salt
One half teaspoon White wine
One half teaspoon Black pepper
One fourth cup Shredded bamboo shoots
One fourth cup Shredded Wood Ears
One fourth cup Sliced fresh mushrooms
Three fourths cup Shredded tofu
1 Egg; lightly beaten
1 One half teaspoon Sesame oil

Heat oil until almost smoking in a wok. Toss shredded pork w/ 1 tsp.
cornstarch & deepfry for 10 sec. Remove from oil & drain on paper towels.
Heat 3 cups water to boiling in med. saucepan. Dissolve remaining 2 tbs.
cornstarch in small amount of water; keep at hand. Add the vinegar, sugar,
MSG, salt, white wine, black pepper, bamboo shoots, soaked wood ears,
mushrooms, & tofu to boiling water. As soon as the mixture returns to a
boil, remove from heat & add the cornstarch mixture. While stirring, pour
in beaten egg & sesame oil; the egg will break into shreds. Add the pork.
Taste for seasoning. If you wish the soup to taste more sweet or sour, add
more sugar or vinegar to taste.

THE WOK

COLUMBIA ST., SEATTLE

WINE: PINOT CHARDONNAY

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.