1/4 pound boneless lean pork, cut into matchstick pieces
1/2-cup matchstick pieces bamboo shoots
1/4-cup matchstick pieces carrot
6 tablespoons rice vinegar
1/4 cup soy sauce
1 teaspoon sesame oil
3/4 teaspoons ground white pepper
1/2 teaspoon Chile oil
3 tablespoons cornstarch mixed with 1/4-cup water
1 egg, lightly beaten
1 green onion, cut into 1-inch pieces
6 pieces of rice crust, fried
Soak mushrooms in warm water to cover for 30 minutes; drain. Thinly slice mushrooms and set aside. Soak shrimp in warm water to cover for 30 minutes; drain.
In a large pot, bring broth to a boil over medium-high heat. Add pork, mushrooms, shrimp, bamboo shoots, and carrots. Cook, stirring occasionally, for 3 minutes.
Stir in vinegar, soy sauce, sesame oil, white pepper, chili oil, and sugar; return to a boil. Reduce heat and simmer, stirring, for 3 more minutes. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
Remove soup from heat and slowly drizzles in egg, stirring constantly.
Garnish with green onion and cilantro.
Before serving drop in hot fried rice crust.
Adapted from Martin Yan's Culinary Journey Through China (KQED Books & Tapes) Copyrights Yan Can Cook Group, 2005