Cut the meat into strips, add salt and sprinkle with a tablespoon of cornstarch.
Stirring, on a heated oil fry the meat in wok until golden. Pour with water and while still boiling add sliced mushrooms, bamboo sprouts, Vegeta, soy sauce, pepper and vinegar.
The remaining cornstarch dilute in some water and add into the soup.
Add cubed tofu, boil shortly and add sesame oil.
Serve hot sprinkled with spring onions cut into thin rings.
You can replace the pork with chicken.