Florida Citrus Hot-and-Sour Soup
Source of Recipe
the web
List of Ingredients
6 ounces lean boneless pork
Nonstick spray coating
1-1/2 cups sliced fresh mushrooms
3 cups reduced-sodium or regular chicken broth
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1/4 cup vinegar
2 tablespoons reduced-sodium or regular soy sauce
1/4 teaspoon ground ginger
2 teaspoons cornstarch
1/4 cup refrigerated or frozen egg product, thawed
1 green onion, thinly sliced
Recipe
1. Trim fat from pork.
2. Partially freeze pork.
3. Thinly slice pork across the grain into bite-size strips.
4. Set aside. Spray an unheated large saucepan with nonstick coating.
5. Preheat over medium heat.
6. Add mushrooms; cook for 2 to 3 minutes or until tender.
7. Stir in chicken broth, thawed concentrate, vinegar, soy sauce, ginger, and 1/4 teaspoon
pepper.
8. Bring to boiling.
9. Stir together cornstarch and 1 tablespoon cold water.
10.Stir into boiling soup.
11.Add pork.
12.Return mixture to boiling; reduce heat.
13.Cook and stir until slightly thickened and bubbly.
14.Cook and stir for 2 minutes more or until pork is cooked.
15.Pour egg product into soup in a steady stream while stirring 2 or 3 times to create shreds.
16.Remove from heat.
17.Stir in onion.
Makes 6 side-dish servings.
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