Side Pannel
Mu Shu Pork Soup
Ingredients List
- ---------------------------HOISIN TORTILLA STRIPS---------------------------
- 2 Flour tortillas; 6-inch
- 2 ts Hoisin sauce
- 8 oz Pork loin; see note
- 4 tb Hoisin sauce
- 1/2 c Dry sherry; optional
- 1 ts Sesame oil
- Vegetable oil spray
- 3 Cloves garlic; minced
- 2 lg Carrots; shredded
- 3 c Shredded cabbage
- 1 1/4 c Fresh mushrooms; sliced
- 3 tb Cornstarch
- 5 c Fat-free chicken broth; low
- -salt
- 2 tb Soy sauce, low sodium
- 2 tb Worcestershire sauce
- 2 tb Fresh ginger root; grated
- 2 tb Fresh lemon juice
- 1/2 c Red bell peppers; diced
- 4 Scallions; thinly sliced
- -plus
- 2 tb 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]
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]
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