Hot and Sour Soup
|6||dried Chinese mushrooms (soaked in warm water for 30 minutes)|
|4||Ounce||pork or chicken|
|1⁄3||Cup||sliced bamboo shoots, drained|
|2 1⁄2||Cup||chicken stock|
|1||Tablespoon||Chinish rice wine (or dry sherry)|
|1||salt and ground white pepper to taste|
Squeeze mushrooms dry, discard hard stalks. Thinly shred mushrooms, meat, tofu, and bamboo shoots. Bring stock to a rolling boil in a wok and add shredded ingredients. Bring back to a boil and simmer for about one minute. Add winr, soy sauce, and vinegar and season. Bring back to a boil then add corn starch paste. Stir until thickened. Serve.