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Hot and Sour Soup

4-6 dried Chinese mushrooms, soaked in warm water for 30 minutes
4 ounces pork or chicken
8-ounce package fresh tofu
1/3 cup sliced bamboo shoots, drained
2 1/2 cups chicken stock
1 T Chinese rice wine or dry sherry
1 T light soy sauce
1 T rice vinegar
salt and ground white pepper
1 T cornstarch paste

Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly shred the mushrooms, meat, tofu and bamboo shoots. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Bring back to a boil and simmer for a bout 1-minute. Add the wine or sherry, soy sauce and vinegar and season. Bring back to a boil, then add the cornstarch paste, stir until thickened and serve.