Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried mushrooms 4 ts Soy sauce
Boiling water 1/2 ts Chinese chili sauce
6 oz Uncooked boneless lean pork 2 1/2 tb Cornstarch
4 oz Cooked ham 5 tb Water
1 sm Red pepper 2 ts Vinegar
8 Green onions 2 ts Sesame oil
1/2 c Water chestnuts 1 Egg
8 oz Bean curd 8 oz Uncooked shrimp, shelled and
2 qt Chicken stock Deveined
1/2 c Rice wine

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 "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut
water chestnuts into slices. Cut bean curd into 1/2- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
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

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