Hot and Sour Soup

1 tb Sesame oil
1/4 lb Boneless prok, cut into matchstick-sized pieces (easiest to cut when still partially frozen)
3 Cloves garlic, chopped
1 tb Gingeroot, unpeeled & chopped
5 c Unsalted chicken broth, homemade or canned
3/4 c Mushrooms, thinly sliced
1 cn (8-oz) bamboo shoots, drained & cut into strips
1 lb Firm or extra firm tofu, drained & cut into 1" cubes
1 tb White vinegar
4 dr Chili oil (add more if desired) (up to 6)
3 tb Tamari (aka- soy sauce)
Few pinches white pepper
1 tb Arrowroot flour* in 1/2 c water (or you can substitute corn starch)
1 Egg white
1 1/2 c Bok choy tops or fresh spinach leaves, chopped into thin strips
Chopped green onions (optional)

* available at health food stores, or int he spice racks at the market

In soup pot, saute pork until lightly browned. (Make sure pork is completely defrosted first). Remove from pan & set aside. Saute garlic & ginger briefly, add broth. Simmer for 15 mins, then strain. Return broth to pot with pork, mushrooms, bamboo shoots, tofu and spices. Whisk arrowroot flour into 1/2 c water & add to soup. Simmer for 10 mins til mushrooms are done. Stir in egg white. Add more water, vinegar or chili oil, if necessary. Add bok choy or spinach just before serving so it doesn't overcook. Top with a few green onions & serve.

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