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Chinese Vegetable Soup
Chicken and pork make a flavorful combination.
Ingredients
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 chicken thigh, skinned, boned and chopped
½ pound (230 g) cubed fat-trimmed pork tenderloin
3 cups (750 ml) low-sodium chicken broth
3 cups (750 ml) water
3 green onions, chopped
1 (8½-ounce/245-g) can sliced water chestnuts, drained
¼ pound (115 g) fresh mushrooms, sliced
¼ pound (115 g) fresh bean sprouts, rinsed and drained
½ cup (55 g) frozen green peas
2 teaspoons reduced-sodium soy sauce
Salt and black pepper to taste
Details
Serves: 12
Method
Heat oil and ginger in a 5½-quart (5.5-liter) nonstick Dutch oven. Add chicken and pork; lightly brown. Add broth, water and green onions; bring to a full boil. Reduce heat and simmer 20 minutes. Add water chestnuts and mushrooms. Continue cooking 5 minutes or until mushrooms are tender. Add bean sprouts and peas; cover and cook 2 to 3 minutes. Stir in soy sauce. Season with salt and pepper. Serve at once.
Each serving contains:- Cal.76, Cal. from Fat 28, Protein 7g, Carb.5g, Total Fiber 1g, Total Fat 3g, Sat. Fat 1g, Chol.17mg, Sodium 78mg
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