Yield: 8 Servings
|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|
|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|
|2 tablespoons||Chopped scallions -- for|
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: