As aired on February 22, 2012
Recipe Courtesy of Chef Bryan Woolley
1 pork tenderloin, thinly sliced (about 2 cups)
2 cups sliced mushrooms, can use button, shiitake, portabello,,,
2 cloves garlic, minced
1 medium onion, thinly sliced
6 cups chicken stock
2 tbsp soy sauce
1 tbsp freshly minced ginger
1/2 tsp red pepper flakes
2-3 cups thinly sliced napa cabbage or bok choy
1/2 cup chopped green onions
salt and pepper
1. Heat a large sauce pan on the stove. Add just enough oil to lighlty coat the bottom of the pan. Add the pork and cook through. Remove and set aside.
2. Saute the mushrooms, garlic, and onions until caramelized...about 5 minutes.
3. Add the chicken stock, soy sauce, minced ginger, and red pepper flakes. Bring the soup to a boil and reduce to a simmer and cook for about 5 minutes.
4. Add the cooked pork, napa cabbage (or bok choy) and green onions. Simmer for an additional minute and serve. Enjoy!