Recipe - Mu Shu Pork Soup

HOISIN TORTILLA STRIPS
2 Flour tortillas; 6inch
2 teaspoon Hoisin sauce
8 ounce Pork loin; see note
4 tablespoon Hoisin sauce
One half cup Dry sherry; optional
1 teaspoon Sesame oil
Vegetable oil spray
3 Cloves garlic; minced
2 lg Carrots; shredded
3 cup Shredded cabbage
1 One fourth cup Fresh mushrooms; cut or sliced up
3 tablespoon Cornstarch
5 cup Fatfree chicken broth; low
salt
2 tablespoon Soy sauce, low sodium
2 tablespoon Worcestershire sauce
2 tablespoon Fresh ginger root; grated
2 tablespoon Fresh lemon juice
One half cup Red bell peppers; minced
4 Scallions; thinly cut or sliced up
plus
2 tablespoon Chopped scallions; for
garnish

Preheat the oven to 300F. Pantry and Prep: lean, boneless centercut pork
loin, cut into 1/4inch by 1inch pieces; 1 15ounce can straw mushrooms,
drained may be substituted.

Spread each tortilla with 1 teaspoon hoisin sauce. Using scissors, cut each
one into 1/8inch 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 mediumhigh 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, cornstarchstock
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 MCRecipe 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 crosscultural 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 fullbodied strong and thick variety.
Canned straw mushrooms make this dish authentic, but they also
raise the salt content. (Cal 165, 5.4g fat)