1/2 pk Of bean curd cut into
-strips
20    Pieces of bamboo shoots
1 c  Pork, cut into thin strips
1    Egg, beaten
8 c  Chicken soupstock
1/2 c  Soy sauce
-Cornstarch paste (1 tsp
-cornstarch and 1/2 cup
-cold
-water, well mixed)
1 tb White pepper
1/2 c  Vinegar
2 tb Chopped spring onion
2 tb Sesame oil

Warm soupstock. Put bean curd, bamboo shoots, and pork strips into
soupstock and turn up heat to high until soup boils. After reaching the
boil, turn heat to simmer and add soy sauce and stir. Turn heat to high
again. Add the beaten egg while stirring. Sprinkle in white pepper and
vinegar. Reduce heat. Add cornstarch paste. Stir well until soup thickens.
Place chopped spring onion and sesame oil in a large soup tureen and pour
in soup. Serves 4.

DRAGON PALACE – Denver, CO.