¼ lb lean pork, cut into matchstick pieces

1 Tbsp. dry sherry

4 c chicken broth

½ lb chicken breast, cut into matchstick pieces

½ c sliced bamboo shoots, cut into matchstick pieces

5 mushrooms, sliced

2 Tbsp white wine vinegar

1 Tbsp soy sauce

2 Tbsp cornstarch

¼ c water

white pepper, salt to taste

1 tsp. sesame oil

1 egg

2 green onions (including tops) cut into 1 in. slanting slices

Combine pork with sherry; let stand for 10 min. In 3 qt. Pan, bring broth to boil over high heat. Add mushrooms, pork, chicken, and bamboo shoots. Stir several times; reduce heat, cover, and simmer for 5 min. Add vinegar and soy; simmer, uncovered for 1 min. Stir together cornstarch and water; add to stock mixture and cook stirring until slightly thickened. Remove from heat. Add pepper and oil. Lightly beat egg; slowly pour into soup, stirring constantly. Garnish with onion slices.