- 4 oz Boneless fresh pork; cut
		
		- 1 Piece Szechuan pickled
		
		- 1/2 Bamboo shoot
		
		- 4 Snow peas 
		
		- 3 Stocks Chinese broccoli
		
		- 1 qt Water
		
		- 3 c Chicken stock
		
		- 1/2 ts Salt
		
		- 1/2 ts Flavor enhancer (optional)

		Slice semi-frozen pork with the grain into
			pieces 1/6-in. thick & 2 in. long.
		Neatly stack the slices in an overlapping row, making sure
			that the grain of each slice is parallel to the grain
			of its adjacent slices.
		Still cutting with the grain, cut pork into shreds 1/6-in. wide.
		Wash the pickled vegetable under cold running water,
			taking care to remove all of the pickling material.
		Cut it into thin slices 1/6-in. wide.
		Rinse bamboo shoot under cold running water.
		Cut it into thin lengthwise slices 1/2-in. thick.
		Cut slices into shreds 1/6-in. thick.
		Rinse Chinese broccoli under cold running water. 
		Cut it into thin lengthwise slices 1/2-in. thick. 
		Cut slices into shreds 1/6-in. thick. 
		Rinse and pull strings from ends of snow peas.
		Cut lengthwise into fine shreds.
		Heat 1 qt. water in a wok or heavy saucepan until it is
			at a full rolling boil.
		Add all the pork shreds at once and stir with chopsticks until
			they separate from each other and change color
			from pink to gray.
		As soon as water returns to the boil, drain immediately.
		Do not overcook or meat will toughen.
		Discard water.
		Return the same wok to highest heat and add chicken stock.
		When it boils, add the pickled vegetable and bamboo shoot,
			salt and (opt.) flavor enhancer.
		Return soup to boil and cook 1 minute.
		Taste for seasoning (you may need more salt), then add
			the pork shreds, snow peas and Chinese broccoli.
		Cook 15 to 30 seconds longer, just until the soup returns to boil.
		Spoon away any scum which may have floated to surface,
			discard & serve immediately.