Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried mushrooms 1 sm Red bell pepper; cut thin
2 qt Chicken stock 1/2 c Water chestnut; thin sliced
1/2 c Dry white wine 2 ts Distilled white vinegar
4 ts Soy sauce 1 ts Sesame oil
1/2 ts Chinese chili paste or sauce 1/2 c Dry white wine
2 1/2 tb Cornstarch 1 Egg
5 tb Water; divided 8 Green onions; fine chopped
6 oz Boneless lean pork 8 oz Bean curd; in 1/2 in cubes
-- cut into pieces 8 oz Shrimp; shelled deveined
4 oz Cooked ham cut the same way

Place mushrooms in bowl and cover with hot water. Let stand 30 mins.
Drain and squeeze out excess water. REmove and discard stems. Cut
caps into thin slices Combine chicken stock, wine, soy sauce and and
chili paste in 5 qt Dutch oven. Bring to boil over med heat. Reduce
heat and simmer, uncovered, 5 mins. Blend cornstarch and 4 T water in
small bowl. Slowly stir cornstarch mixture into chicken broth. Cook
and stir until soup boils. Add mushrooms, pork, ham, red pepper and
water chesnuts. Simmer, uncovered, 5 mins. Stir in vinegar and sesame
oil . Beat egg and remaining 1 T water with fork. Stirring
constantly, gradually drizzle egg mixture slowly into soup. Add
onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes
Makes 6-8 servings.

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