Recipe - Mandarin Hot And Sour Soup

8 cup Soup stock, 68 cups
One half Square bean curd (optional)
3 Dried black mushrooms 23*
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
1 teaspoon Chili Oil (optional)
One fourth teaspoon White pepper
Three fourths teaspoon Salt
One half teaspoon Sugar
2 Eggs lightly beaten
One fourth pound Pork, lean
One fourth cup Shredded bamboo shoot
2 tablespoon Sliced can button mushrooms
2 Stalks green onion, chopped
4 tablespoon Vinegar
One half teaspoon Sesame oil
1 tablespoon Soy sauce
3 tablespoon Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black mushrooms and wood
ears. Cook 23 minutes. Add remainder of ingredients and seasonings
(except cornstarch, eggs, and green onion) reduce heat and simmer for 2
minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten
eggs in a thin stream while stirring. Serve immediately. Garnish with
green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts of
vinegar.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip