Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  package       bean curd cut into -- strips
  20      pieces        bamboo shoots
   1      cup           pork -- cut into thin
                        -- strips
   1                    egg -- beaten
   8      cups          chicken soup stock
   2      tablespoons   soy sauce
   6      tablespoons   cornstarch
   1      tablespoon    white pepper
     1/2  cup           vinegar
   2      tablespoons   chopped spring onion
   2      tablespoons   sesame oil

Preparation:

Warm soup stock. Put bean curd, bamboo shoots, and pork strips into soup stock and turn up heat to high until soup boils. After reaching the boil, turn heat to simmer and add soy sauce and stir. Turn heat to high again. Add the beaten egg while stirring. Sprinkle in white pepper and vinegar. Reduce heat. Make a paste with the cornstarch and 1/4 cup cold water. Mix cornstarch paste well. Add cornstarch paste. Stir well until soup thickens. Place chopped spring onion and sesame oil in a large soup tureen and pour in soup. DRAGON PALACE - Denver, CO.