Chinese Hot Sour Soup - cooking recipe

Ingredients

4 oz. lean boneless pork
1 Tbsp. cooking ol
4 c. chicken broth
1 (8 oz.) can bamboo shoots, drained
1 (3 oz.) can sliced mushrooms, drained
2 Tbsp. vinegar
1 Tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. white pepper (or more to taste)
1 Tbsp. cornstarch
2 Tbsp. cold water
1 egg, well beaten

Preparation

Slice pork thinly into bite-size pieces.
In 2-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
In same saucepan bring chicken broth to boiling.
Add pork, bamboo shoots and mushrooms.
Simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Blend together cornstarch and water; stir into soup.
Cook and stir until slightly thick and bubbly.
Stir broth to swirl; pour the egg into center of swirl. Cook and stir 1 to 2 minutes more.
Garnish with chopped green onions.
Makes 5 servings.