6 dried black mushrooms
3 (14 1/2 oz.) cans chicken broth
1/4 lb. boneless pork, cut into matchstick thin strips
1/2 c. slivered bamboo shoots
1/2 sm. carrot, cut into matchstick thin strips
1 1/2 c. cooked regular long grain rice
1/4 c. rice vinegar
1/2 tsp. white pepper
1/2 tsp. hot pepper sauce
2 tbsp. water
2 green onions, thinly sliced
2 tbsp. soy sauce
1 tsp. sesame oil
2 tbsp. cornstarch
1 egg, beaten

In small bowl, soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps; set aside. In 4 quart Dutch oven over medium heat, heat broth to boiling. Add pork, mushrooms, bamboo shoots and carrots. Cook 3 minutes, stirring occasionally. Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to boil. Reduce heat to low; simmer 3 minutes. In cup, stir together cornstarch and water until smooth, gradually stir into soup. Cook until soup boils and thickens, stirring constantly. Remove from heat. Gradually add egg in steady stream, stirring constantly. Garnish with green onions. Makes 6 servings.