serves 6 to 8

6 ounces lean boneless pork
11/2 Tbls. olive oil
5 cups chicken broth
1 onion, sliced
1 8 ounce can bamboo shoots, drained
1 3 ounce can sliced mushrooms, drained or 1/3 lbs. fresh musrooms sautee`d
1 handful bean sprouts
2 Tbls. unsalted roasdted peanuts, crushed
2 hot chill's, minsed
2 Tbls. vinegar
2 Tbls. fish sauce
2 Tbls. mushroom soy
1/2 tsp. white or black pepper
2 Tbls. corn starch
2 Tbls. cold water
1 well beaten egg

To make your life simpler partially freeze pork for easier slicing. Cut pork into bite size pieces. In a sauce pan cook pork in hot oil, garlic, chill's, and onions till lightly browned. Drain and set aside.

In the same sauce pan bring chicken broth to a boil. Add pork, bamboo shoots, and mushrooms. Simmer for 5 minutes. Add vinegar, mushroom soy, fish sauce, and pepper. Stir the corn starch into cold water; stir into soup. Cook and stir until thickened. You will be able to tell it is thickening by the glossy bubbles. Stir broth to swirll; pour in beaten egg into center of swirl and add bean sprouts. Simmer for 2 minutes. Garnish each serving with a green onion fan, scallions, and peanuts.