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).