8 c  Soup stock
1/4 lb Lean pork, shredded
2    Dried black mushrooms,
-soaked and shredded
2 sl To 3 sl of ginger
2    To 3 dried wood ears, soaked
-and shredded (opional)
1/2    Square bean curd, cut into
-1/4 x 2 in strips (opional)
1/4 c  Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional)
1/2 c  Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2    Eggs, lighty beaten
1    Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork, black
mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2.
Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce
heat and simmer 2 minutes. Add cornstarch solution and cook until thickened
and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with
green onion. Serve immediately.