Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  lean pork
  1              ounce  cooked ham
  1              piece  bean curd
  1              ounce  bamboo shoots
     1/4         ounce  wood ear fungus -- soaked
  3                     chinese mushrooms -- soaked
  1                     egg
  3 1/2           cups  stock -- use 1 chicken cube
  3        tablespoons  red vinegar
                        *** seasonings -- (pork) ***
     1/4      teaspoon  cornflour
  1           teaspoon  light soya sauce
  1           teaspoon  oil
                        pepper
                        sesame oil
                        *** seasonings -- (soup) ***
  3        tablespoons  red vinegar
  1         tablespoon  dark soya sauce
  1         tablespoon  chilli oil
                        pepper
                        sesame oil
                        *** THICKENING ***
  1         tablespoon  cornflour
  2        tablespoons  water

Preparation:

1. Cut all ingredients into shreds; season pork and leave to marinate for 10 minutes. 2. Bring 2 cups water to boil, blanch shredded pork for 1/2 minutes, drain. 3. Heat 1 tablespoon oil in the wok, sprinkle wine and add stock, when it comes to the boil, add all shredded ingredeints. 4. Stir in seasonings for soup and adjust the taste. 5. Thicken soup with cornflour and water. Lastly stir in beaten egg. Remove from heat and pour soup into tureen and serve.

Nutritional Information:

761 Calories (kcal); 16g Total Fat; (17% calories from fat); 42g Protein; 125g Carbohydrate; 203mg Cholesterol; 471mg Sodium