Soak the mushrooms in warm water to cover until until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with 1/2 Tsp. Of salt, 1/2 Tsp. Of the cornstarch, 1/2 Tsp. Soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into 1-1/2-inch by 1-1/4-inch pieces. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 Tsp. Salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and sim- mer 5 minutes. Mix the remaining 2 Tbs. Cornstarch, 2 Tbl. Cold water, and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus.

Leeann Chin

Minneapolis, Minnetonka

Wine: Wan Fu

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.