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Cook'n with Betty Crocker 
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Sichuan Vegetable Soup |
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Serves: 4 Print this Recipe6 ounces lean pork loin roast 1/2 teaspoon salt 1 tablespoon dry white wine 2 teaspoons cornstarch 1 teaspoon finely chopped ginger root 1/8 teaspoon white peppers 6 medium dried black mushrooms 1/2 can (12 ounce size) shredded Sichuan preserved vegetables 4 cups chicken broth (see Soups) 1 teaspoon salt 1 green onions (with top), chopped Cut pork loin into 2 x 1/8-inch strips. Toss pork, 1/2 teaspoon salt, the wine, cornstarch, gingerroot and white pepper. Cover and refrigerate 20 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/8-inch strips. Rinse vegetables; drain. Heat broth and mushrooms to boiling in 3-quart saucepan. Stir in pork, vegetables and 1 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat; stir in green onion. 4 or 5 servings **Hot preserved vegetables add a delightful crunch as well as a salty aftertaste. The Sichuan preserved vegetables are available either whole or shredded. If using whole, be sure to rinse off the excess chili paste before using. You may want to omit the 1 teaspoon of salt if you use canned chicken broth. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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