My mouth is watering remembering this soup. I've had a recipe of Emeril's since 1999, which I printed one day at school, bored and wishing I was somewhere else other than teaching....and never used this recipe...but knew I'd want to. It was so amazingly good...it smelled a little strong because of the garlicky asian hot sauce, but tasted delicious! This is inspired by Emeril's recipe...but we changed it up a bit. You can still google the original recipe and he has an updated one I'll have to try. 2 tablespoons vegetable oil 1 pound lean pork, julienned Salt Freshly ground black pepper 8 ounces button mushrooms, washed, trimmed and sliced 1 bag bean sprouts (called for bamboo shoots too) 6 ounces bean curd (tofu), cut into small chunks (1/2 inch?) 2 quarts chicken stock 1/3 cup cornstarch 1/2 cup water 1/4 cup soy sauce 1/4 cup rice wine vinegar 4 eggs, beaten good squirts of schiracha and red pepper flake pinches to taste 2-3
