Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Flour tortillas -- 6-inch |
| 2 teaspoons | Hoisin sauce |
| 8 ounces | Pork loin -- see note |
| 4 tablespoons | Hoisin sauce |
| ½ cup | Dry sherry -- optional |
| 1 teaspoon | Sesame oil |
| \N \N | Vegetable oil spray |
| 3 \N | Cloves garlic -- minced |
| 2 larges | Carrots -- shredded |
| 3 cups | Shredded cabbage |
| 1¼ cup | Fresh mushrooms -- sliced |
| 3 tablespoons | Cornstarch |
| 5 cups | Fat-free chicken broth -- |
| \N \N | Low salt |
| 2 tablespoons | Soy sauce, low sodium |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | Fresh ginger root -- grated |
| 2 tablespoons | Fresh lemon juice |
| ½ cup | Red bell peppers -- diced |
| 4 \N | Scallions -- thinly sliced |
| \N \N | Plus |
| 2 tablespoons | Chopped scallions -- for |
| \N \N | Garnish |
HOISIN TORTILLA STRIPS: Preheat the oven to 300F. Pantry and Prep: lean, boneless center-cut pork loin, cut into ¼-inch by 1-inch pieces; 1 15-ounce can straw mushrooms, drained may be substituted.
Spread each tortilla with 1 teaspoon hoisin sauce. Using scissors, cut each one into ⅛-inch wide strips. Arrange the strips on a baking sheet and bake for 30 minutes, until crispy. Set aside until needed.
In a small bowl, toss the pork with 2 teaspoons hoisin sauce, 1 tablespoon sherry, and sesame oil. Marinate for 1 hour in the refrigerator.
Spray a Dutch oven or large nonstick saucepan with vegetable oil and place over medium-high heat. Drain the pork, discard the marinade and add the pork and saute for about 2 to 3 minutes. Remove the pork to a separate dish. To the saucepan, add the garlic, carrots, and cabbage and saute for 4 minutes, stirring, adding a few teaspoons water, as needed to prevent sticking. Add the mushrooms, the rest of the sherry, cornstarch-stock mixture, soy sauce, Worcestershire, ginger, lemon juice, and peppers. Bring to a boil, stirring until thickened.
Return the pork to the soup and add the scallions. Top each portion with the tortilla strips and scallions. [McRecipe:patH 18 Aug 96] Recipe By : Lynn Fischer, Healthy Indulgences (1995) From: