Hot & Sour Soup

Ingredients:
1 can chicken broth
Approx 1/4 cup cooked shredded meat
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Seasonings:
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black pepper
A few drops of sesame oil
1/2 beaten egg
2 tbsp minced green onions

Preparation:

Combine the seasonings in a bowl and mix well. Rest of ingredients combine in a sauce pan and bring to a boil over high heat. When soup comes to a boil, add the seasonings, and keep over high heat for 2-5 minutes. Slowly add the beaten egg and then remove from heat. Place in bowls and garnish with minced green onions.

Shrimp Chop Suey

6 - 8 servings

Ingredients:
3/4 cup warm water
1/2 cup cornstarch
6 tablespoons corn or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups white fresh cabbage
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
6 cups chicken broth (divided)
4 tablespoons sugar
4 tablespoons sesame oil
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
1/2 to 3/4 pound sliced roasted almonds (optional)

Preparation:
Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok.
Immediately add salt, then shrimp and stir-fry 30 seconds.

Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

Mix cornstarch with warm water.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook.

Gradually stir in cornstarch mixture. Sauce should have consistency of thick gravy.

If needed to thicken, you can add additional cornstarch or water. Decorate with almonds and serve immediately with white rice.