Hot And Sour Soup(Makes 8 To 12 Servings) - cooking recipe

Ingredients

1/2 lb. lean pork loin
12 dried Chinese or shiitake mushrooms or 3 oz. fresh white chopped mushrooms
2 Tbsp. dry sherry
4 Tbsp. soy sauce
5 Tbsp. cornstarch
4 Tbsp. sesame oil
2 Tbsp. vegetable oil
1/2 c. shredded bamboo shoots or broccoli stems
10 c. chicken broth
4 to 6 Tbsp. red wine vinegar
8 oz. tofu, cut into cubes
2 tsp. ground pepper
4 eggs, slightly beaten
Tabasco to taste
2 scallions, sliced

Preparation

Freeze pork for about 30 minutes.
Using sharp knife, shred into pieces about 1/4-inch wide.
Put dried mushrooms in bowl and pour boiling water over to cover.
Let stand for 15 minutes until soft.
Drain and rinse mushrooms to remove sand.
Remove hard spots and tough stems.
Cut into shreds the same size as pork. Place shredded pork into bowl and add sherry and half the soy sauce, cornstarch and sesame oil.
Stir well.