Recipe - Hot And Sour Hunan Vegetables

8 cup Soup stock
One fourth pound Lean pork, shredded
2 Dried black mushrooms,
soaked and shredded
2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
and shredded (opional)
One half Square bean curd, cut into
One fourth x 2 in strips (opional)
One fourth cup Shredded bamboo shoots
2 tablespoon Mushrooms, cut or sliced up
1 sl Cooked ham, shredded
(opional)
One half cup Vinegar
1 teaspoon White pepper
Three fourths teaspoon Salt
1 teaspoon Sesame oil
Three fourths teaspoon Sugar
1 tablespoon Dark soy sauce
1 teaspoon Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tablespoon Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork, black
mushrooms, ginger and wood ears. Cook for 23 minutes; discard ginger. 2.
Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce
heat and simmer 2 minutes. Add cornstarch solution and cook until thickened
and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with
green onion. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini