Mu Shu Pork Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
HOISIN TORTILLA STRIPS:,
2: Flour tortillas, 6-inch
2 tsp: Hoisin sauce,
8 ounce: Pork loin, see note
4 tbsp: Hoisin sauce,
1/2 cup: Dry sherry, optional
1 tsp: Sesame oil,
Vegetable oil spray,
3 Cloves: garlic, minced
2 large: Carrots, shredded
3 cup: Shredded cabbage,
1 1/4 cup: Fresh mushrooms, sliced
3 tbsp: Cornstarch,
5 cup: Fat-free chicken broth --,
Low salt,
2 tbsp: Soy sauce, low sodium
2 tbsp: Worcestershire sauce,
2 tbsp: Fresh ginger root, grated
2 tbsp: Fresh lemon juice,
1/2 cup: Red bell peppers, diced
4: Scallions, thinly sliced
Plus,
2 tbsp: Chopped scallions, for
Garnish,
Directions:
Preheat the oven to 300F. Pantry and Prep: lean, boneless center-cut
pork loin, cut into 1/4-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 1/8-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:
Source from luhu.jp
pork loin, cut into 1/4-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 1/8-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:
Source from luhu.jp