1 oz. dried mushrooms (Chinese)
4 oz. cooked ham
6 oz. boneless, lean pork
2 qt. chicken stock
1/2 c. dry white wine
4 tbsp. soy sauce
1/2 tsp. Chinese chili sauce
2 1/2 tbsp. cornstarch
5 tbsp. water
1 red pepper, cut in strips
1/2 c. sliced water chestnuts
2 tsp. Chinese rice vinegar
1 tsp. sesame oil
1 egg, slightly beaten
8 oz. uncooked shrimp
8 oz. bean curd (tofu)
8 green onions

Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin strips. Cut pork and ham into matchstick sized strips. Cut tofu into 1/2 inch cubes and green onions into slivers.

Combine chicken stock, wine, soy sauce and chili sauce in a 5 quart soup pot. Bring mixture to a boil and simmer for 5 minutes.

Blend cornstarch and 4 tablespoons water. Stir into boiling soup mixture. Continue to stir until soup reboils and thickens, slightly. Add mushrooms, pork, ham, red pepper and water chestnuts. Simmer uncovered another 5 minutes. Stir in vinegar and oil. Beat egg with remaining tablespoon water. Drizzle into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook until shrimp are done (4-5 minutes).