| 6 | c | Chicken stock; (seasoned with some ginger) |
| 2 | tb | Light soy sauce |
| 1/4 | lb | Lean pork; in 1/4 inch cubes |
| 6 | | Dried Chinese mushrooms (soaked 3 hrs.; drained, julienned) |
| 3/4 | ts | Ground white pepper or more to taste |
| 1/4 | c | White vinegar; more or less to taste |
| 5 | tb | Cornstarch mixed with 5 Tbsp. water |
| | Salt if needed |
| 1/2 | c | Bamboo shoots; julienned |
| 1/4 | | Dried cloud ears; soaked 1 hr., |
| | Drained; and shredded |
| 1 | | Cake bean curd; cut into 1/4 inch cubes |
| 4 | | Eggs; beaten |
| | Garnish |
| | Cooked ham; cut in slivers |
| | Green onion; chopped |
| | Sesame oil to taste |
| | Grated carrot |
| | Ground black pepper |
