| 5 | c | Chicken stock |
| 1 | sl | Ginger; 1/2-inch thick, lightly smashed |
| 40 | | Tiger lily buds; soaked in hot water 30 minutes, washed, hard ends removed, cut in half |
| 2 | tb | Cloud ears; soaked in hot water 30 minutes, washed three times to remove grit |
| 1/2 | c | Bamboo shoots; julienned |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Hot pepper flakes |
| 3 | tb | Red wine vinegar |
| 4 | oz | Lean pork loin; shredded |
| 3 | tb | Cornstarch mixed with 3 tablespoons cold water |
| 2 | lg | Eggs; beaten |
| 1 1/2 | ts | Dark soy sauce |
| 2 | | Cakes fresh bean curd (8 ounces), cut into 1/3-inch strips |
| 2 | tb | Finely sliced scallion greens |
