Instructions: 1. Slice pork thin. Combine soy sauce, sugar and salt. Add to pork and toss. Let stand half an hour, turning meat occasionally.

2. Meanwhile bring stock to a boil. Cut scallion stalks in 2-inch sections, then add. Simmer, covered, 3 to 4 minutes.

3. Add pork and simmer, covered, 5 minutes more. Skim surface to clear.

VARIATIONS: For the scallions, substitute 6 tablespoons pickled vegetables, shredded and drained. Simmer, covered, 2 minutes. Then pick up step 3, adding a few drops of sesame oil at the very end.

After step 3, add any of the following vegetables and simmer until done:

2 Cucumbers, peeled or unpeeled, sliced thin

12 radishes, unpeeled and sliced thin (simmer uncovered)

1 large bamboo shoot and 8 water chestnuts, both sliced thin

1 Cup fresh green peas; and 1/2 pound spinach, cut in 2-inch sections

(simmer uncovered )

3 dried black mushrooms (soaked), cut in strips; and 1/4 pound beansprouts

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