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Hot 'n' Sour Soup
1/2 pound lean pork tenderloin, cut into thin strips
1/4 pound sliced fresh mushrooms, about 7
8 ounces waterchestnuts, canned, sliced, drained
1/2 cup bamboo shoots, cut into strips
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes, dried
1 cup lite extra-firm silken tofu, cut into 1/2" cubes
2 cups lowfat chicken broth
2 cups water
sliced green onions for garnish
In crockpot, combine all ingredients except green onions. Cover. Cook on LOW 7 to 8 hours. Ladle into individual bowls. Garnish with green onion slices.
Serves 8
"It is a true saying that a man must eat a peck of salt with his friend before he knows him."
Miguel de Cervantes
Dill (Anethum graveolens), a member of the parsley or carrot family (Umbelliferae), is native to southern Europe, and is widely cultivated and naturalized throughout Europe, Asia and the Americas. Both the seeds and leaves are widely used in cooking, and the plant has also been used to make a green dye.
