HOT AND SOUR SOUP

4 dried Chinese mushrooms
2 squares, 3 inches each, fresh bean curd, about ½ inch thick
½ cup canned bamboo shoots
¼ pound boneless pork
1 quart chicken stock
1 teaspoon salt
1 tablespoon soy sauce
¼ teaspoon white pepper
2 tablespoons white vinegar
2 tablespoons cornstarch mixed with 3 tablespoons cold water
1 egg, lightly beaten
2 teaspoons sesame seed oil
1 scallion finely chopped

1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Cut away and discard the tough stems of the mushrooms and shred the caps.
2. Drain the bamboo shoot and bean curd and rinse them in cold water. Shred them finely.
3. Trim and shred the pork thinly into narrow strips about 1 ½ to 2 inches long.
To cook: Combine the stock, salt, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes. Drop in the bean curd, and the pepper and vinegar. Bring to a boil again. Pour the cornstarch mixture and stir the soup until it thickens, then slowly pour in the beaten egg stirring gently all the while. Remove the soup and ladle into bowl. Stir in the sesame seed oil and sprinkle the top with scallions.