200 g. pork (leg roast is good)
2 tbsp soy sauce
2 tbsp cooking sherry
1 tbsp corn starch
garlic, ginger (lots)
pickled mustard (about 1/4 c to taste)
1 or 2 two tomatoes
mushrooms (couple of handfuls - your favourite kind)
1 c. or so of any combination of:carrots
bok choi
suey choi
snow peas
beans
Chop pork into bite size pieces and stir in cornstarch. Add soy and sherry, stir and let it sit while you chop the vegies, garlic and ginger.Heat oil in a pan. Add garlic and ginger, saute until it smells wonderful. Stir fry pork in the pan until just beginning to brown. Add pickled mustard, mushrooms and tomatoes. Stir until the mushrooms begin to cook. Add the remainder of the vegies. (You can leave out the peas and choi until a little later if you like them crisp.) Add water to cover all the ingredients by about 1/2". Leave the soup to simmer for 1/2 hour.
Add the vegies if you have not already done so. You can also add some cubed tofu (i like the medium best for this) or a beaten egg if you like. Let simmer for about 5 minutes - just long enough to heat the tofu or cook the egg.
Serve alone or in a bowl over noodles. You can add some garlic hot sauce if you like a little more "zip".