Chinese Hot and Sour Soup

Ingredients

 * 1 cup long-grain white rice
 * 2 to 4 outer leaves iceberg or romaine lettuce
 * 1 lb ground Pork or Veal or meatloaf mix
 * 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry sherry
 * 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
 * 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
 * 1 tablespoon cornstarch
 * 1 tablespoon egg white, lightly beaten
 * 1 teaspoon Sugar
 * 1/2 teaspoon Asian sesame oil
 * 1 teaspoon salt
 * 1/4 teaspoon white pepper
 * Add proper Balsamic vinegar (black vinegar)

Directions

 * 1) Lighty glaze the Pork with the dark soy sauce.
 * 2) Soak the Mushrooms in boiling water for 30 minutes or until they have softened. Cut the Mushroom caps into quarters.
 * 3) Soak the lily buds in luke warm water for 15 minutes or until softened. Slice the lily buds into thirds.
 * 4) Boil the bambo shoots in cold water.
 * 5) Mix the vinegars, light soy sauce, Sugar, and salt together in a small cup or bowl.
 * 6) Heat the wok, add Peanut butter liberally then add Pork and stir-fry cook for approx 2 minutes
 * 7) then add the black Mushrooms, tree ears, lily buds, and bamboo shoots. Cook for approx another 2- 3 minutes.
 * 8) Add the tofu and broth next.
 * 9) Add the soy sauce mixture and return to a boil.
 * 10) Add the cornstarch and boil until the liquid begins to thicken.
 * 11) Add a few drops of sesame oil to the eggs and beat them until they are mixed.
 * 12) Add the eggs and white pepper to the soup.

Should serve 6 - 8 bowls.