Serves:

Ingredients:

1 oz Dried mushrooms
8 oz Uncooked shrimp, shelled and
1 Egg
2 ts Sesame oil
2 ts Vinegar
5 tb Water
2 1/2 tb Cornstarch
1/2 ts Chinese chili sauce
4 ts Soy sauce
1/2 c Rice wine
2 qt Chicken stock
8 oz Bean curd
1/2 c Water chestnuts
8 Green onions
1 sm Red pepper
4 oz Cooked ham
6 oz Uncooked boneless lean pork
Boiling water
Deveined

Method:

1.
Place mushrooms in bowl and cover with boiling water.
Let stand 30 minutes.
Drain.
Remove and discard stems.
Cut caps into thin slices.
2.
Cut pork and ham into "match-stick" thin strips.
Remove seeds from pepper and cut pepper into thin strips.
Chop onions finely.
Cut water chestnuts into slices.
Cut bean curd into 1/2- cubes.
3.
Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan.
Cook over medium heat until soup boils.
Reduce heat and simmer uncovered 5 minutes.
4.
Blend cornstarch and 4 tablespoons of the water.
Slowly stir mixture into soup.
Cook and stir until soup boils.
Add mushrooms, pork, ham, pepper and water chestnuts.
Simmer uncovered 5 minutes.
5.
Stir vinegar and oil into soup.
Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously.
Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.