Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Dried black mushrooms 1/2 c Stock
1/4 lb Lean pork 2 ts Cornstarch
1 tb Cornstarch 6 c Stock
1 tb Sherry 1 tb Soy sauce
1 Egg white 3/4 To 1 tsp salt
6 Dr sesame oil 2 Eggs
1/4 c Bamboo shoots 1 ds Pepper
1 Scallion stalk

Soak dried mushrooms. Shred pork. Combine cornstarch, sherry egg
white; add to pork toss to coat. Sprinkle with sesame oil. Shred
bamboo shoots soaked mushrooms. Mince scallion stalk. Blend cold
stock remaining cornstarch. Put remaining stock in a pan with
mushrooms, bamboo shoots, soy sauce salt. Bring to a boil. Reduce
heat simmer, covered, 2 to 3 minutes. Add cornstarch mixture
cook, stirring, until soup begins to thicken. Add pork cook 1
minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring
constantly until they separate into shreds, then turn off heat.
Sprinkle with minced scallions pepper. VARIATION: For the pork,
substitute chicken.

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