Hot-and-Sour Soup

Ingredients

• 2 tablespoons peanut or canola oil
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 8 ounces fresh shiitake mushrooms, stemmed and sliced
• 8 cups chicken broth
• 1 (8-ounce) can sliced bamboo shoots, cut into slivers
• 3/4 cup soy sauce
• 1/2 cup seasoned rice vinegar
• 1 teaspoon sesame oil
• 1/2 to 1 teaspoon cracked pepper
• 1 1/2 teaspoons chili paste or 1 red chile, sliced (optional)
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup snow peas
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 large egg, lightly beaten

Preparation

1. 1. Heat oil in a Dutch oven over medium heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add mushrooms; sauté 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.
2. 2. Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.