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Combine the vinegars, light soy sauce, sugar, and salt. Heat a wok and add the peanut oil. Stir fry the pork. Add the mushrooms, lily buds, and bamboo shoots and cook for another minute.
Add 2 tablespoons (30 ml) of red-wine vinegar, 2 tablespoons (30 ml) of rice vinegar, 1 tablespoon (15 ml) of light soy sauce, 1 ½ teaspoons (6 g) of sugar, and 1 teaspoon (6 g) of kosher salt to a small bowl. Whisk the ingredients together until they're fully combined, and set aside. Be sure to use unseasoned rice vinegar for the soup. Place a large wok on the stove, and heat it on high until a drop of water vaporizes on contact with it within a couple of seconds. Next, add 2 tablespoons (30 ml) of peanut oil and swirl it in the wok to coat all of the sides. If you don't have a wok, you can use a large pot for the soup. Once you've oiled the wok, add the marinated pork loin pieces. Cook the pork until it just changes color, which should take about 1 minute. Be sure to stir the pork with a wooden spoon to ensure that it cooks evenly. After you've stir fried the pork for a minute, mix the mushrooms, lily buds, and bamboo shoots into the wok. Stir fry the mixture for another minute.