Egg drop soup #5

1. Soak dried mushrooms.
2. Shredi pork.
3. Combine cornstarch, sherry & egg white; add to pork & toss to coat.
4. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms.
5. Mincei scallion stalk.
6. Blend cold stock & remaining cornstarch.
7. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt.
8. Bring to a boil.
9. Reducei heat & simmer, covered, 2 to 3 minutes.
10. Add cornstarch mixture & cook, stirring, until soup begins to thicken.
11. Add pork & cook 1 minute more.
12. Meanwhile beat eggs.
13. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.
14. Sprinkle with minced scallions & pepper.
15. Variation: for the pork, substitute chicken.