| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Low fat, Soup | 8 | Servings |
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 | 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 |
INSTRUCTIONS
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] Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:44 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Publisher: William Morrow Lynn's Notes: This easy cross-cultural soup features Chinese flavors and Mexican tortillas. It is topped with a nest of crinkly, crunchy tortilla strips that must be made first as they take time to bake. Hoisin sauces vary in intensity, so to achieve the fullest flavor ask for a full-bodied strong and thick variety. Canned straw mushrooms make this dish authentic, but they also raise the salt content. (Cal 165, 5.4g fat)
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