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Szechwan Soup

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      Title: SZECHWAN SOUP
 Categories: Chinese, Soups, Pork, Seafood
      Yield: 6 Servings
 
      1 oz Dried mushrooms
           Boiling water
      6 oz Uncooked boneless lean pork
      4 oz Cooked ham
      1 sm Red pepper
      8    Green onions
    1/2 c  Water chestnuts
      8 oz Bean curd
      2 qt Chicken stock
    1/2 c  Rice wine
      4 ts Soy sauce
    1/2 ts Chinese chili sauce
  2 1/2 tb Cornstarch
      5 tb Water
      2 ts Vinegar
      2 ts Sesame oil
      1    Egg
      8 oz Uncooked shrimp, shelled and
           Deveined
 
  1. Place mushrooms in bowl and cover with boiling water. Let stand 30
  minutes.  Drain.  Remove and discard stems. Cut caps into thin slices.
  
  2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
  pepper and cut pepper into thin strips. Chop onions finely. Cut water
  chestnuts into slices. Cut bean curd into 1/2- cubes.
  
  3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
  pan. Cook over medium heat until soup boils. Reduce heat and simmer
  uncovered 5 minutes.
  
  4. Blend cornstarch and 4 tablespoons of the water. Slowly stir
  mixture into soup.  Cook and stir until soup boils. Add mushrooms,
  pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.
  
  5. Stir vinegar and oil into soup.  Beat egg and remaining 1
  tablespoon water together with for, Gradually drizzle egg into soup
  while stirring soup vigorously. Add onions, bean curd and shrimp.
  Cook until shrimp is done, 1 to 2 minutes.
  
  SOURCE: Chinese Cooking Class Cookbook
 
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