1/2 pound lean, boneless pork loin, cut into thin strips
1/4 pound sliced mushrooms (about 7 whole)
8 ounces canned water chestnuts, canned, drained and sliced
1/2 cup bamboo shoots, cut into strips
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 cup firm tofu, cubed
2 cups chicken broth
2 cups water sliced green onions (for garnish)

In crockpot, combine all ingredients except green onions. Cover; cook on LOW for 7 to 8 hours.

Ladle into individual bowls. Garnish with green onion slices.

Makes 7 to 8 servings.