---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHANG'S HOT & SOUR SOUP
 Categories: Chinese, Appetizers
      Yield: 10 servings
 
 
  1 tb Woodear strips
  soaked in water about
  4 hours
  1/2 c  sliced fresh mushrooms
  5 oz bean curd
  (about 1/3 of a 1 lb
  package, cut in thin
  one-inch slices)
  1/2 c  bamboo shoots
  2 ts salt
  2 1/2 tb sugar
  4 1/2 tb soy sauce
  3/4 ts white pepper
  3/4 ts Chinese red hot pepper
  sauce
  10 tb vinegar
  1/2 ts sesame oil
  1 tb cornstarch, blended with
  4 tb water
  1/2 c  thin strips of fresh pork
  3    beaten eggs (or 4)
  10 c  chicken broth
  chopped green onions for
  garnish, if desired
  
  Heat chicken broth to boiling. Add pork strips, bamboo
  shoots, Woodear (drained), bean curd, and mushrooms.
  Return to boiling and add salt, soy sauce, sugar,
  white pepper, red pepper sauce, and vinegar, stirring
  all along. Continue boiling for a total cooking time
  of 20 mins. Stir in cornstarch mixture and keep
  stirring until soup is thickened. Pour beaten eggs
  gently over the top. Turn off the heat and stir eggs
  gently into soup. Add sesame oil. Spoon into bowls and
  serve topped with chopped green onions if desired.
 
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