Mu shu pork soup

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:

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