Recipe - Kens Hot-And-Sour Soup

3 ounce Lean boneless pork
1 ounce Dried Chinese mushrooms
1 ounce Bean thread noodles
10 ounce Fresh bean curd
2 small Eggs
1 teaspoon Sesame oil
1 qt Chicken stock
2 teaspoon Sugar
3 tablespoon Chinese red vinegar
=OR= Cider Vinegar
One half teaspoon White pepper
2 tablespoon Dark soy sauce
1 tablespoon Cornstarch; blended with
1 tablespoon Water
2 tablespoon Finely chopped scallions
2 tablespoon Finely chopped cilantro
1 teaspoon Sesame oil
1 teaspoon Chili oil (optional)

CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
the mushrooms in warm water for 20 minutes, then drain them and squeeze out
any excess liquid. Discard the stems and finely shred the caps. Soak the
noodles for 5 minutes in warm water, then drain them. Cut them into 5inch
lengths and set them aside. Drain the bean curd and shred it into thin
strips. Beat the eggs and sesame oil together in a small bowl. Bring the
chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
noodles and bean curd together with the sugar, vinegar, white pepper and
dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
the beaten egg mixture into the soup in a steady stream, and pull the egg
into strands with a fork or chopsticks. Stir in the scallions, fresh
cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
individual bowls and serve at once. Makes 4 to 6 servings

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