Pickled Mustard Greens & Pork Soup

 Ingredients:

2 oz. lean boneless pork, cut into slices
10 snow peas, strung, then parboiled in salt water and drained (if using frozen ones, defrost but do not parboil)
4 dried Chinese mushrooms, soaked in hot water, squeezed dry, and sliced
½ bamboo shoot, cut into slices
½ oz pickled mustard green, cut into slices
5 cups stock

Mixture A:

½ tsp cornstarch
A little salt and pepper to taste

Mixture B:

1 tbsp soy sauce
1 tsp salt
A little pepper and MSG to taste 

Cooking methods:

Coat the meat with Mixture A and let sit for 15 minutes. Then pour boiling water over and drain.
Heat the stock, and add Mixture B, the pork and the vegetables. Cook for about 7 to 8 minutes, until pork is thoroughly done.
For stock:

Bring 8 cups of water to a boil. Add about 1 lb chicken parts (use inexpensive bony pieces, such as necks, backs and wing tips). Cook over high heat until stock starts to boil. Lower heat and simmer, skimming off scum several times. For the last few minutes of cooking, add scallion and a 1-inch piece of fresh ginger to give a good flavor to the stock. Strain though a cheesecloth-lined colander.