3 or 4 dried black mushrooms
1/4 lb. lean pork
2 bean curd cakes (tofu)
1 scallion
1 egg
2 Tbsp. cornstarch
1/4 c. water
5 c. chicken broth
1 c. mushroom-soaking liquid
1 Tbsp. sherry
2 Tbsp. white vinegar
3/4 to 1 tsp. salt
1 tsp. soy sauce
1/4 tsp. pepper
Tabasco sauce


Soak dried mushrooms in water. Reserve soaking liquid. Sliver mushrooms, pork and bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and cold water to make a paste. Bring stock and mushroom-soaking liquid to a boil. Add pork and mushrooms and simmer covered 10 minutes. Add bean curd and simmer, covered, 3 minutes more.

Stir in sherry, vinegar, salt, soy sauce and pepper. Thicken with cornstarch paste. Slowly add beaten egg, stirring gently once or twice. Remove from heat. Sprinkle with Tabasco sauce to taste and minced scallion. Serve immediately.