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2 cups roasted pork tenderloin, cut into ½ inch
cubes
3 cups canned reduced-sodium chicken broth
1 ½ cups water
¼ cup rice wine vinegar
1 tablespoon reduced-sodium soy sauce
2 cloves garlic, minced (1 teaspoon)
1 teaspoon grated fresh ginger root
¼ teaspoon freshly ground black pepper
8 whole baby corn, canned, quartered crosswise
2 ounces fresh snow peas, halved crosswise
½ cup thinly bias slice carrot
½ cup sliced fresh mushrooms
¼ cup thinly sliced green onions or chives
8 3 ½ inch wonton skins, cut into ½ inch-wide strips
Combine the chicken broth, water, rice wine
vinegar, soy sauce, garlic, ginger root and black pepper
in a large
saucepan. Bring to a boil.
Separate the wonton strips, Stir in the corn, snow peas, carrot,
mushrooms, onions and the
wontons trips. Return to a boil; reduce
heat. Cover and simmer about 3 minutes or until the
vegetables
are crisp-tender. Stir in the pork and heat through.
Makes about 6 cups OR 4 servings
Nutrition: 210 calories; 33 g protein; 3 g fat; 1 g sat. fat; 880
mg sodium; 60 mg cholesterol;
17 g carbohydrate; 5 g fiber
This pork recipe, and many more, can be found at www.TheOtherWhiteMeat.com
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