Mu shu pork soup

Mu shu pork soup
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Mu shu pork soup ingredients

  • 2 Flour tortillas -- 6-inch
  • 2 t hoisin sauce
  • 8 oz Pork loin -- see note
  • 4 T hoisin sauce
  • 1⁄2 c dry sherry -- optional
  • 1 t Sesame oil
  • vegetable oil spray
  • 3 Cloves garlic -- minced
  • 2 large Carrots -- shredded
  • 3 c Shredded cabbage
  • 1 1⁄4 c Fresh mushrooms -- sliced
  • 3 T Cornstarch
  • 5 c Fat-free chicken broth --
  • Low Salt
  • 2 T soy sauce, low sodium
  • 2 T Worcestershire sauce
  • 2 T Fresh ginger root -- grated
  • 2 T Fresh lemon juice
  • 1⁄2 c red bell peppers -- diced
  • 4 scallions -- thinly sliced
  • Plus
  • 2 T Chopped scallions -- for
  • garnish

Cooking Mu shu pork soup

1. Preheat the oven to 300°F.
2. 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.
3. spread each tortilla with 1 teaspoon hoisin sauce.
4. Using scissors, cut each one into 1/8-inch wide strips.
5. Arrange the strips on a baking sheet and bake for 30 minutes, until crispy.
6. Set aside until needed.
7. in a small bowl, toss the pork with 2 teaspoons hoisin sauce, 1 tablespoon sherry, and sesame oil. Marinatei for 1 hour in the refrigerator.
8. spray a dutch oven or large nonstick saucepan with vegetable oil and place over medium-high heat.
9. Drain the pork, discard the marinade and add the pork and saute for about 2 to 3 minutes.
10. Remove the pork to a separate dish.
11. 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.
12. Add the mushrooms, the rest of the sherry, cornstarch-stock mixture, soy sauce, worcestershire, ginger, lemon juice, and peppers.
13. Bring to a boil, stirring until thickened.
14. Return the pork to the soup and add the scallions.
15. Top each portion with the tortilla strips and scallions.
16. [mcrecipe:path 18 aug 96] recipe by : lynn fischer, healthy indulgences (1995).

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