| 8 | c | Stock (type unspecified; I used chicken) |
| 1/4 | lb | Shredded lean pork |
| 2 | lg | Dried black Chinese mushrooms, soaked and shredded |
| 2 | sl | Fresh ginger (up to 3) |
| 2 | | Dried wood ears; soaked and shredded (optional) (up to 3) |
| 1/2 | pk | Firm tofu; drained and cut into 2"x1/4" strips |
| 1/4 | c | Shredded bamboo shoots |
| 1/4 | c | Sliced button mushrooms |
| 1/4 | c | Shredded cooked ham (optional) |
| 1/2 | c | Vinegar |
| 1 | ts | White pepper |
| 3/4 | ts | Salt |
| 1 | ts | Toasted sesame oil |
| 3/4 | ts | Sugar |
| 1 | tb | Dark soy sauce |
| 1 | ts | Chili oil |
| 2 | | Eggs; lightly beaten |
| 1 | | Scallion; shredded |
| 4 | tb | Cornstarch; thoroughly mixed into 3 Tb water |
