HOT AND SOUR SOUP

3 c. hot water
1/4 lb. pork butt

Marinade:
1/2 tsp. rice wine or dry
sherry
1/2 tsp. cornstarch
1 tsp. sesame oil
1 tsp. soy sauce
1 1/2 c. chicken broth
5 c. water
1 tsp. salt
2 oz. fresh mushrooms, sliced
or 1/2 (4 oz.) can drained
sliced mushrooms
1/4 c. shredded bamboo shoots
1 (3-inch) square bean curd,
thinly sliced
2 Tbsp. Worcestershire sauce
or soy sauce
2 tsp. vinegar
5 Tbsp. cornstarch
5 Tbsp. water
1 egg, beaten
1/2 tsp. black pepper
1/2 tsp. white pepper
1 Tbsp. sesame oil
2 tsp. small green onion
1 tsp. ginger, crushed

Soak wood ears in 3 cups hot water for 15 minutes to
soften. Remove stems from softened wood ears. Shred wood ears
with a cleaver. Slice pork into thin strips. Use a cleaver to
chop strips into shreds. Combine marinade ingredients in a
small bowl. Add pork shreds; mix well. Let stand 15 minutes.
Combine chicken broth and 5 cups water and salt in a medium
saucepan. Bring to a boil over high heat; reduce heat to
medium. Add mushrooms, bamboo shoots and wood ears to broth.
Simmer 3 to 4 minutes. Add pork shreds with marinade and bean
curd. Bring to a boil. Add Worcestershire sauce and vinegar.
Dissolve cornstarch in 5 tablespoons water to make a paste.
Slowly stir into soup. Cook over medium heat until soup
thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil. Serve hot. Makes 4 servings.