Recipe - Szechwan Soup

1 ounce Dried mushrooms
Boiling water
6 ounce Uncooked boneless lean pork
4 ounce Cooked ham
1 small Red pepper
8 Green onions
One half cup Water chestnuts
8 ounce Bean curd
2 qt Chicken stock
One half cup Rice wine
4 teaspoon Soy sauce
One half teaspoon Chinese chili sauce
2 One half tablespoon Cornstarch
5 tablespoon Water
2 teaspoon Vinegar
2 teaspoon Sesame oil
1 Egg
8 ounce Uncooked shrimp, shelled and
Deveined

1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "matchstick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut water
chestnuts into slices. Cut bean curd into One half cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5quart pan.
Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5
minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture
into soup. Cook and stir until soup boils. Add mushrooms, pork, ham,
pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon
water together with for, Gradually drizzle egg into soup while stirring
soup vigorously. Add onions, bean curd and shrimp. Cook until shrimp is
done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

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