"> Dog3 wrote:
> > Gawd. It is beautiful outside today. The temp is in the mid 60s. The
> crocus
> > and daffodils are beginning to peek through. Last night was frigid
> cold and
> > I prepared a roasted pork loin. I have no idea what to fix tonight. I
> may
> > haul the meat grinder out and grill hamburgers outdoors. I have left
> over
> > pork loin and it will go to waste if I do not use it in something.
> Maybe a
> > pork fried rice thingy. Hmmm... what to do.

I made this last w/e with left over pork. It wasn't bad.


Hot and sour soup

4 ounces mushrooms -- sliced
2 cloves garlic -- minced
1/2 teaspoon fresh ginger -- minced
1/4 cup green onions -- sliced
1 pound pork tenderloin -- sliced thin
3 tablespoons vegetable oil
8 ounces water chestnuts, canned -- sliced and drained
8 ounces bamboo shoots, canned -- sliced and drained
42 ounces fat-free chicken broth
1/4 teaspoon crushed red pepper
2 teaspoons chili sauce
2 teaspoons soy sauce, low sodium
1 tablespoon Worcestershire sauce
2 teaspoons sesame oil
2 tablespoons apple cider vinegar
Heat oil in large pot or Dutch oven. Add garlic, ginger and onions. Cook
about one minute. Add mushrooms and pork. Cook until mushrooms soften and
pork browns. Add rest of ingredients and bring to a boil. Reduce heat and
cover and simmer for 30 minutes.

E.