Free Recipe Mu Shu Pork Soup

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Mu Shu Pork Soup Recipe

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

Mu Shu Pork Soup Preparation

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)

Cooking Temperature:

Recipe Serves: 8

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