4 c. chicken broth
1/4 c. slivered chicken
1/4 c. slivered pork or omit chicken and use 1/2 c. pork
1 tbsp. sherry
1/4 c. about 4-6 mushrooms (forest or cloud ear)
1/4 c. bamboo shoots, cut like matchsticks
1/2-1 c. tofu, sliced into strips or 1/2 inch cubes
2-3 tbsp. white wine vinegar or rice vinegar
1-2 tbsp. soy sauce
2 tbsp. cornstarch
1/4 c. water
1/2-1 tsp. white pepper
1 egg
1 tsp. sesame oil
2-3 green onions, chopped in 1 inch pieces

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Combine pork (chicken) with sherry; let stand for 10 minutes.

Combine stock, pork (chicken), bamboo shoots, mushrooms and bring to a boil and cook 5 minutes at reduce heat after stirring several times. Add tofu and cook gently 1 minute. Add soy sauce, white pepper and vinegar. Add cornstarch and water mixture, stir gently and bring to a slow boil and let thicken 2 minutes. Add egg and stir constantly (pouring slowly). Remove from heat and sprinkle with onions and add sesame oil. Even hotter, add some chili oil. Makes 6 servings.