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Hot-sour Soup (Leftovers)

1 1/2 c Cooked pork
2 Eggs
1 c Stock (see recipe)
1 tb Cornstarch
1 ts Salt
1 1/2 ts Soy sauce
5 c Stock (see recipe)
2 tb Vinegar
1 ds Pepper

Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch, salt and soy sauce.

Bring remaining stock to a boil. Add cornstarch mixture and bring to a boil again, stirring; then reduce heat.

Pour eggs in slowly, stirring constantly. Add vinegar, pepper and slivered ingredients. Cook over medium heat, only to heat through.

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