Hot & Sour Soup

Prep :  20 minutes    Cook:  25 minutes   Makes 6 servings

3/4              pound pork tenderloin , cut into 1-1/2 x 1/4-inch strips
1                 tablespoon olive oil
1/2              pound sliced fresh mushrooms
6                 cups chicken broth
2                 tablespoons chili garlic sauce
3/4              teaspoon pepper
1                 package (14 ounces) extra-firm tofu , drained and cut into 1/4-inch cubes
1                 can (8ounces) bamboo shoots , drained
1                 can (8 ounces) sliced water chestnuts , drained
1/2             cup white vinegar
1/3             cup cornstrach
5                 tablespoons water
2                 teaspoons sesame oil
1/4              cup finely chopped green onions

1 .        In a Dutch oven , brown pork in oil  until no longer pink ; remove  meat  and keep warm . Add mushrooms  ; saute  until tender . Set aside and keep warm .
2 .        Add the broth , soy sauce  , chili garlic  sauce and pepper in the pan .Bring to a boil . Reduce heat ; cover and simmer  for 10 minutes . Return the meat and mushrooms  to the pan  . Stir in tofu , bamboo shoots , water chestnuts  and vinegar . Simmer uncovered for 10 minutes .
3 .         In a small bowl , combine  cornstarch  and water  until smooth ; gradually  stir into soup . Bring to a boil  ; cook  and stir for 2 munutes  or until thickened . Remove from heat  ; gently stir in sesame oil . Garnish with onions .

Regular or hot chili sauce  can be used , according to your taste .