Serves: 4
Total Calories: 716

6 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 pepper
6 medium dried black mushrooms
1/2 can (12 ounce size) shredded Sichuan preserved vegetable
4 cups chicken broth (see Soups)
1 teaspoon salt
1 green onion, (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.

Nutritional Facts:

Serves: 4
Total Calories: 716
Calories from Fat: 58

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef Egg Drop Soup
Beef and White Radish Soup
Chicken Broth
Egg Drop Soup
Hot-and-Sour Soup
Meatballs with Celery Cabbage Soup
Peanut Soup
Pork Dumpling Soup
Red Snapper and Celery Cabbage Soup
Shrimp-Tofu Ball Soup
Sichuan Vegetable Soup
Tomato Egg Drop Soup
Winter Melon Soup
Wonton Soup