4 c. chicken broth
1 c. shredded chicken
1 c. thinly sliced pork
1 (8 oz.) tofu
1 green pepper or red
1 onion
1 sm. can bamboo shoots
1 sm. can Chinese mushrooms
1 sm. can bean sprouts
1/4 c. soy sauce
1/4 c. vinegar
1/4 c. rice wine or cooking sherry
White pepper & salt (optional)
Tabasco & red pepper to taste, should be somewhat spicy

Cook chicken and reserve broth (keep warm). Stir fry pork until white, add pepper, onion, mushrooms, shoots and sprouts, saute a few minutes. Add chicken, saute 1 minute. Cube tofu and gently saute. Set aside. Combine soy sauce, vinegar, wine and seasonings (more or less to taste, corn starch optional to thicken). Add to chicken broth, add all ingredients and simmer gently. (Use low sodium if watching diet).