2 lbs. pork bones (leftover pork roast with some meat on is good)
2 scallions, trimmed
8 c. water or 4 c. water and 4 c. chicken broth
1 slice ginger root
4 dried Chinese mushrooms
Lukewarm water
1/4 to 1/2 lb. lean, boneless pork, cut into thin julienne strips (A leftover center cut pork roast, bone in, is good to use)
1/4 to 1/2 lb. snow peas
6 thin slivers lemon peel

Place the bones in a 3-quart kettle and add the water, broth if used, and ginger root. Bring to a boil and simmer 1 to 1 1/2 hours. Soak mushrooms in lukewarm water. Drain mushrooms and cut into thin strips. Strain the broth and add mushrooms, salt, pork and scallions. Simmer 20 minutes and add snow peas. Simmer 2 minutes longer. Add lemon strips and serve. Serves 4-6.