Chez T’s Chunky Vegetable Hot & Sour Soup (no monkeys were harmed in the making of this recipe)

Ok, there IS a reason why this website is called Chez T. I'd like to pass along Sue's favorite hot & sour soup recipe--one that, over time, I concocted from my immense knowledge of mixing strange and interesting things into glowing brown medleys of spicy and vinegary savory liquids. This is very quick to make once prep is done:

Chez T’s Chunky Vegetable Hot & Sour Soup

1 lb. boneless pork tenderloin
25 dried lily buds, soaked in cold water 30 min.
4 TB dried cloud ears, soaked in cold water 30 min.
12 dried mushrooms, soaked in cold water 30 min. then sliced OR
12 fresh shiitake mushrooms, sliced
2 TB sesame seed oil
2 10-1/2 oz cans chicken broth
2 10-1/2 oz cans consommé
3 soup cans water
1 15 oz can stir fry vegetables (bamboo shoots/baby corn/water chestnuts/bean sprouts)
1/2 tsp ground ginger
1 cup bean curd, cut into small cubes
2 TB soy sauce
1/2 tsp sugar
2 eggs, well beaten
1/2 cup Chinese red vinegar or red wine vinegar
7 TB cornstarch mixed w/ 7 TB cold water

Garnish:

4 TB diag. sliced green onions
cooked ham dice
fresh grated carrot
2 TB garlic chili sauce OR
2 TB chili sauce w/ 2 cloves minced garlic

Freeze meat 1 hour to firm (making slicing easier); slice into very thin strips. Drain lily buds, cloud ears and (mushrooms). In large saucepan, brown pork in oil. Add broth, consommé and water. Add cornstarch/water mixture to liquid and thicken on medium-high heat for about 5 min. Add lily buds, cloud ears, mushrooms, stir fry vegetables and ginger. Cover; cook over low heat for 10 min. Add bean curd, soy sauce and sugar; bring to a boil then set to simmer. Gradually pour egg into simmering soup, stiring gently until set. Add vinegar and garnish items. Serve immediately.

Makes about 14 cups