A classic Asian soup very popular in Chinese restaurants.

Hot-and-Sour Soup

2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry
1/4 pound pork strips
2 tablespoons vegetable oil
2 onions, chopped
5 cups chicken broth
1 (16-ounce) can bean sprouts, drained
1 (8-ounce) can sliced water chestnuts, drained
2 cups diced firm tofu
1/4 cup sliced mushroom
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 large egg
1 teaspoon sesame oil
3 tablespoons water
2 tablespoons cornstarch
1 green onion, chopped

1. In a medium bowl combine 2 teaspoons cornstarch, 2 tablespoons oil, 1 teaspoon soy sauce, and sherry. Slice across the grain into thin strips partially frozen pork strips. Lay pork into soy sauce mixture; making sure strips are covered; set aside.
2. Heat 2 tablespoons oil in a stockpot; add onions and saute until tender. Stir in pork, chicken broth, bean sprouts, water chestnuts, tofu, mushrooms, red wine vinegar, remaining soy sauce, lemon juice, pepper and hot pepper sauce. Bring to a boil; cover, reduce heat, and simmer 1 hour.
3. Meanwhile, in a small bowl stir together egg and sesame oil; set aside.
4. In a small dish mix water with cornstarch; making a white water. Add cornstarch mixture to soup and boil 1 minute, stirring constantly. Remove from heat. Slowly pour the egg mixture into the soup, in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Sprinkle with green onion. Serve hot.

Makes 9 servings.