 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! Ingredients:
1 ounce dried chinese mushrooms |
2 (13 1/4 ounce) cans chicken broth or 3 1/2 cups chicken stock |
2 cups orange juice |
3/4 lb boneless pork, cut into julienne strips |
1 (8 ounce) can sliced water chestnuts, drained |
1 tablespoon soy sauce |
1/4 teaspoon salt |
1/2 lb tofu, drained and cut into 1/2-inch cubes |
3 tablespoons white wine vinegar |
3/4 teaspoon tabasco sauce |
1/4 cup cornstarch |
1/3 cup water |
Directions:
1. In small bowl pour enough boiling water over mushrooms to cover. Let stand up to 30 minutes; drain.
2. In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil. Reduce heat and simmer for 3 minutes or until pork is cooked.
3. Add tofu, vinegar and Tabasco sauce.
4. Combine cornstarch and water until smooth; add to soup.
5. Stir constantly, bring to a boil over medium heat and boil for one minute.
|
|