Chez T’s Chunky Vegetable Hot & Sour Soup II

This is an improved version of a recipe I blogged about on March 24, 2006. As I said before, this is Sue's favorite. Again, enjoy!

HOT AND SOUR SOUP 2:
THE WRATH OF THE SOUP KHANS

1 lb. boneless pork tenderloin
25 dried lily buds, soaked in cold water 30 minutes
4 TB dried cloud ears, soaked in cold water 30 minutes
1 lb. fresh button mushrooms, cut into quarters
2 TB sesame oil
7 cans condensed beef broth (keep uncondensed)
2 10 oz can stir fry vegetables (bamboo shoots/water chestnuts/bean sprouts/straw mushrooms)
1/2 tsp. ground ginger
1 cup bean curd, cut into small cubes
2 TB light soy sauce
1/2 tsp. sugar
2 eggs, well beaten
1/2 cup Chinese red vinegar of red wine vinegar
7 TB cornstarch mixed w/ 7 TB cold water

Garnish

4 TB diagonally sliced green onions
Cooked ham dice
Fresh grated carrot
2 TB. Sriracha (or chili paste w/ garlic)

Freeze meat 1 hour to firm (making slicing easier); slice into very thin strips. Drain lily buds and cloud ears. Slice cloud ears into thin strips. In large saucepan, brown pork in oil. Add the (uncondensed) beef broth. Add cornstarch and water mixture to liquid and thicken on medium-high heat for about 5 minutes. Add lily buds, cloud ears, mushrooms, 2 cans of stir-fry vegetables and ginger. Cover; cook over low heat for 10 minutes. Add bean curd, soy sauce and sugar; bring to a boil. Gradually pour egg into simmering soup, stirring gently until set. Add vinegar and garnish items. Serve immediately. Makes about 14 cups.