HOT and SOUR RICE SOUP

 -------------------------------------------------------------------------------

HOT and SOUR RICE SOUP: (Serves 6)

6     dried black mushrooms (soaked, drained and sliced thin)

5.5 C   broth

1/4 lb  boneless pork (cut into matchsticks)

1/2 C   slivered Bamboo shoots

1/2     small carrot  (cut into matchsticks)

1.5 C   rice, cooked

1/4 C   rice or white vinegar 2 T   cornstarch

2 T   soy sauce 2 T   water

1/2 t   white pepper 1     egg, beaten

1 t   sesame oil 2     green onions, thinly sliced 

1/2 t   hot pepper sauce

In 4-quart Dutch oven, heat broth to boiling on medium heat.

Add pork, mushrooms, bamboo shoots, and carrots.  Cook 3 minutes.

Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.

Return to a boil, reduce heat, and simmer 3 minutes.

In a cup, stir together cornstarch and water until smooth.

Gradually stir it into the soup.  Cook until slightly thickened.

Remove from heat.  Gradually add egg in a steady stream, stirring constantly.

Garnish with green onion.