Hot And Sour Soup - cooking recipe

Ingredients

2 tsp. cornstarch
1 tsp. soy sauce
1/4 lb. boneless pork or chicken
2 Tbsp. vegetable oil
2 medium onions, chopped
16 oz. bean sprouts, drained
8 oz. water chestnuts, drained
4 fresh mushrooms, sliced
2 Tbsp. red wind vinegar
2 Tbsp. soy sauce
1 Tbsp. lemon juice
1/2 to 1 tsp. white pepper
1/2 tsp. hot sauce
1 tsp. dry sherry
5 c. chicken broth
1 egg, beaten
1 tsp. sesame seed oil
3 Tbsp. water
2 Tbsp. cornstarch
1 bundle green onions, minced

Preparation

Combine first 3 ingredients.
Stir well; set aside.
In Dutch oven, saute 2 medium onions in 2 tablespoons vegetable oil.
Add pork mixture and next 10 ingredients.
Bring to a boil, cover and reduce heat.
Simmer for 1 hour.
Combine egg and sesame seed oil; set aside.
Combine water and 2 tablespoons cornstarch.
Mix well. Add mixture to soup; boil for 1 minute, stirring constantly.
Stir in egg and sesame seed oil mixture.
Egg will form long strands. Remove from heat.
Sprinkle with green onion and serve immediately. Makes 9 cups.