Egg Drop Soup

Directions

Soak dried mushrooms.

Shred pork. Combine cornstarch, sherry egg white; add to pork and toss to coat.

Sprinkle with sesame oil.

Shred bamboo shoots and soaked mushrooms.

Mince scallion stalk. Blend cold stock and remaining cornstarch.

Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt.

Bring to a boil.

Reduce heat and simmer, covered 2 to 3 minutes.

Add cornstarch mixture and cook, stirring, until soup begins to thicken.

Add pork and cook 1 minute more.

Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.

Sprinkle with minced scallions and pepper.