• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mu Shu Pork Soup

  • Recipe Submitted by on

Category: Soups, Low Fat

 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


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]

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