Chinese Hot And Sour Soup - cooking recipe

Ingredients

4 oz. lean boneless pork
1 Tbsp. cooking oil (Chinese hot oil to taste)
4 c. chicken or vegetable bouillon
1 (8 oz.) can bamboo shoots and water chestnuts
1 (3 oz.) can sliced mushrooms
2 Tbsp. vinegar
1 Tbsp. soy sauce (lite)
1/4 tsp. white or black pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
1 egg, well beaten

Preparation

Drain all canned items.
Slice pork into tiny pieces.
Lightly brown meat in oil in 3-quart pan.
Drain and set aside.
In same pan, bring broth to boil.
Add pork, bamboo shoots, water chestnuts and mushrooms.
Simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Blend cornstarch and water; stir into soup.
Stir until slightly thickened and bubbly.
Stir soup to swirl; pour beaten egg into center of swirl; cook 2 more minutes.