hearty hot and sour soup
 
recipe by :michele wilson 
serving size : 8 preparation time :0:15 
categories : soups 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
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
 
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. 
 
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" 
- - - - - - - - - - - - - - - - - - 
 
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. 
 
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. 
 
 
 
 
 
(ID: 73302) Mirror: rec.food.recipes: Fri, Sep 30, 2005


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