Mu shu pork soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| Vegetable oil spray | ||
| 3 | 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 -- |
| 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 | Scallions -- thinly sliced | |
| Plus | ||
| 2 | tablespoons | Chopped scallions -- for |
| Garnish | ||
Directions
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: