Hot and Sour Soup

I got this recipe from my brother Jay who said he got it from Betty Crockers New Chinese Cookbook. I love it.

1/4 lb boneless pork loin

1/2 t cornstarch

1/2 t salt

1/2 t soy sauce

6 medium black mushrooms (or white work fine)

4 oz block firm tofu

3 TB vinegar

4 cups chicken broth

1 TB soy sauce

1 t salt

1/2 c shredded canned bamboo shoots

2 TB cornstarch

2 TB water

1/4 t white pepper

2 or 3 eggs slightly beaten

2 TB green onions with tops, chopped

2 TB red pepper sauce (if you don't like things spicy only use one TB)

1/2 t sesame oil

Trim fat from pork. Cut pork into thin strips and toss with 1/2 t cornstarch, 1/2 t soy sauce and 1/2 t salt. Cover and chill for 15 min. Cut mushrooms into thin slices. Cut tofu in 1 1/2 x 1/4" pieces.

Heat broth, vinegar, 1 TB soy sauce and 1 t salt to boiling in a 3 qt pot. Stir in bamboo shoots, mushrooms, tofu and pork. Heat to boiling; reduce heat. Cover and simmer for 5 minutes.

Mix 2 TB cornstarch, 2 TB water and white pepper; stir into soup. Heat to a rolling boil over high heat, stirring constantly. (If broth is not heated to rolling boil, egg will not form threads.) Pour egg slowly into soup, stirring constantly with a fork until egg forms threads. Stir in green onions, pepper sauce, and sesame oil.