Sunday, September 30, 2012

Asian Pork Soup

This was a great way to give the pork chop felt-overs new life.  You don't even need that much.  A tasty, healthy soup with lots of flavor!  I even considered trying to cut out the pork next time and just making it a meatless soup... leaving me with "Asian Soup"?  Hmmm.  Either way- quite lovely!

Asian Pork Soup (Everyday Health)
cooking spray
12 ounce(s) pork, lean boneless, cut into thin bite-size pieces (This is a good meal for pork left-overs.)
2 cup(s) mushrooms, shiitake, sliced
2 clove(s) garlic, minced
3 ounce(s) broth, chicken, less sodium (I used ramen noodles and the broth mix it came with.)
2 tablespoon sherry, dry (I used apple juice.)
2 tablespoon soy sauce, less sodium
2 teaspoon ginger, fresh, or 1/2 teaspoon ground ginger
1/4 teaspoon pepper, red, crushed (Don't get too liberal with the flakes!)
2 cup(s) cabbage, napa (Chinese), thinly sliced
1 scallion(s) (green onions), thinly sliced

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan  cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.

2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through.
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