1 tablespoon sesame oil
1/2 pound lean pork loin, cut into 1/4" strips
1/8 teaspoon finely grated fresh ginger
6 cups water
2 tablespoons instant chicken bouillon granules
1/2 cup sliced carrots
3/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
Fresh cilantro sprigs (optional)
Servings: 6
1. Heat sesame oil in a medium skillet. Add pork and ginger; sauté over medium heat 3-4 minutes. Drain pork and set aside.
2. Bring water to a boil in a 4-quart Dutch oven; stir in bouillon granules. Add carrots; reduce heat, cover and simmer for 10 minutes. Add mushrooms, green onion and pork. Simmer for 2 minutes.
3. Ladle into individual serving bowls. Top each serving with a sprig of cilantro, if desired.
Preparation Time: 20 minutes
Cuisine: Asian
1/2 pound lean pork loin, cut into 1/4" strips
1/8 teaspoon finely grated fresh ginger
6 cups water
2 tablespoons instant chicken bouillon granules
1/2 cup sliced carrots
3/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
Fresh cilantro sprigs (optional)
Servings: 6
1. Heat sesame oil in a medium skillet. Add pork and ginger; sauté over medium heat 3-4 minutes. Drain pork and set aside.
2. Bring water to a boil in a 4-quart Dutch oven; stir in bouillon granules. Add carrots; reduce heat, cover and simmer for 10 minutes. Add mushrooms, green onion and pork. Simmer for 2 minutes.
3. Ladle into individual serving bowls. Top each serving with a sprig of cilantro, if desired.
Preparation Time: 20 minutes
Cuisine: Asian
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