hearty hot and sour soup
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| recipe by :michele wilson |
| serving size : 8 preparation time :0:15 |
| categories : soups |
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| amount measure ingredient -- preparation method |
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| 4 oz. | mushrooms -- sliced |
| 2 clove | garlic -- minced |
| 1/2 tsp | fresh ginger -- minced |
| 1/4 cup | green onions -- sliced |
| 1 lb. | pork tenderloin -- sliced thin |
| 3 Tbsp | vegetable oil |
| 8 oz. | waterchestnuts, canned -- sliced and drained |
| 8 oz. | bamboo shoots, canned -- sliced and drained |
| 42 oz. | fat-free chicken broth |
| 1/4 tsp | crushed red pepper |
| 2 tsp | chili sauce |
| 2 tsp | soy sauce, low sodium |
| 1 Tbsp | worcestershire sauce |
| 2 tsp | sesame oil |
| 2 Tbsp | apple cider vinegar |
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| heat oil in large pot or dutch oven. add garlic, ginger and onions. cook |
| about one minute. add mushrooms and pork. cook until mushrooms soften |
| and pork browns. add rest of ingredients and bring to a boil. reduce |
| heat and cover and simmer for 30 minutes. |
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| description: .my version of a chinese soup. i wanted a version that had |
| more meat |
| and vegetables then is normally served." |
| source: .healthy food that tastes so good!" |
| copyright: .michele wilson © 2003" |
| start to finish time: .1:00" |
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| per serving (excluding unknown items): 162 calories; 8g fat (40.9% |
| calories from fat); 20g protein; 7g carbohydrate; 1g dietary fiber; |
| 37mg cholesterol; 411mg sodium. exchanges: 0 grain(starch); 2 1/2 lean |
| meat; 1 vegetable; 0 fruit; 1 fat; 0 other carbohydrates. |
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| notes : use a variety of mushrooms, i.e.: crimini, button, portobelo, |
| oyster, shiitake. |
| use lean pork and remove any visable fat. |
| i use a chili sauce called tiger sauce. |
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| (ID: 73302) Mirror: rec.food.recipes: Fri, Sep 30, 2005 |