---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chang's Hot & Sour Soup
 Categories: Chinese, Appetizers
      Yield: 10 Servings
 
    1 tb Wood ear strips; soaked in
         - water about 4 hours
  1/2 c  Fresh mushrooms; sliced
    5 oz Bean curd (1/3 of 1 lb pkg);
         - cut in thin 1" 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 Corn starch; blended with:
    4 tb Water
  1/2 c  Fresh pork; thin strips
    3    Eggs; up to 4, beaten
   10 c  Chicken broth
         Green onions; chopped,
         - for garnish (optional)
  
  Heat chicken broth to boiling. Add pork strips, bamboo shoots,
  Wood ear (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 minutes. Stir in corn starch 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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