Szechuan Soup

Ingredients

• •1 ounce dried mushrooms
• •Boiling water
• •6 ounces uncooked boneless lean pork
• •4 ounces cooked ham
• •1 small red pepper
• •8 green onions
• •1/2 cup water chestnuts
• •8 ounces bean curd
• •2 quarts chicken stock
• •1/2 cup dry white wine
• •4 teaspoons soy sauce
• •1/2 teaspoon Chinese chili sauce
• •2 1/2 tablespoons cornstarch
• •5 tablespoons water
• •2 teaspoons vinegar
• •1 teaspoon sesame oil
• •1 egg
• •8 ounces uncooked shrimp, shelled and deveined

Directions

1. 1In a small bowl, place dried mushrooms and cover with boiling water. Stand for 30min. Drain. Remove stems. Cut caps into thin slices.
2. 2Cut pork, ham and pepper into match-stick strips. Chop onions finely. Cut water chestnuts into thin slices. Cut bean curd into 1/2 inch cubes.
3. 3In a 5 quart Dutch oven, combine chicken stock, wine, soy sauce and chili sauce. Cook over medium heat until soup boils. Reduce heat and simmer uncovered for 5 min.
4. 4Blend cornstarch and 4 tablespoons water. Slowly add it into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered for 5 minutes.
5. 5Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together. Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook for another 1 to 2 min.