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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a vegetarian version, use vegetable broth and add a little extra tofu to replace the pork. Ingredients:
10 dried shiitake mushrooms (about 1 ounce) |
1 1/2 cups boiling water |
3 (10 1/2-ounce) cans low-salt chicken broth |
1 (4-ounce) boned center-cut loin pork chop, cut into thin strips |
4 ounces firm tofu, cut into 1/2-inch cubes |
2 tablespoons cornstarch |
3 tablespoons white wine vinegar |
3 tablespoons low-sodium soy sauce |
2 teaspoons fish sauce |
1/4 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
1/4 cup minced green onion tops |
1 teaspoon dark sesame oil |
Directions:
1. Combine the mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup liquid. Discard stems; rinse and cut caps into thin strips.
2. Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. Add cornstarch mixture to saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions and oil.
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