4 dried black Chinese mushrooms (available in oriental markets)
2 oz. lean pork
6 raw shrimp
1 scallion
2 eggs
1 tbsp. cornstarch
3 tbsp. water
1 1/2 tbsp. white vinegar
1 tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. white pepper
6 c. chicken stock
1/4 c. bamboo shoots, cut into 1/4"x1/8" strips
6 snow peas, cut into 1/8" wide strips
1/2 tsp. Tabasco sauce

1. Soften the dried black mushrooms in enough hot water to cover for 30 minutes.

2. Cut the pork across the grain into 1/4" thick slices, then cut the slices into 1/8" strips.

3. Shell and devein the shrimp.

4. Squeeze the excess liquid from the soaked mushrooms, remove their stems, and then cut the caps into strips.

5. Mince the scallions.

6. In a cup, beat the eggs lightly.

7. In another cup, combine the cornstarch and 3 tablespoons of water, blending well.

8. In a third cup, combine the vinegar, soy sauce, salt and pepper.

9. In a soup pot, bring the stock to a boil. Add the pork, bamboo shoots and mushroom strips. Bring to a boil again. Reduce the heat and simmer, covered, for 15 minutes. Skim the soup if necessary.

10. Add the shrimp to the stock.

11. Re-stir the vinegar soy mixture and stir it into the soup until it is well blended.

12. Next, stir the cornstarch mixture again and add it to the soup, stirring constantly, until the soup thickens, about 2 minutes more.

13. Then, add the scallion, the snow pea strips, and the Tabasco sauce.

14. Finally, re-beat the egg and add it in a thin stream to the soup while stirring to form yellow threads as the egg sets. Serve at once.

NOTE: For contrast, this soup should be followed by bland food. For lunch, it might be served with a delicate omelet. For dinner, it might be followed by a lightly seasoned roast or steamed chicken dish.