Preparation / Directions:
1. Bring stock to a simmer, add soy, pork, mushrooms and chile paste, simmer
for 10 minutes.
2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu,
simmer 10 min
3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour
the eggs in a very thin
stream over the surface. Let stand for 10 seconds before gently stirring in
the sesame oil.
4. serve with a garnish of chopped scallions. The pepper, vinegar and chile
paste can be varied to
taste. You're a chile-head, you know what to d
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