Chinese Five spice Pork Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Pork Tenderloin, 8 oz *Chinese Five-Spice Powder, 1 tsp *Crushed Red Pepper, 0.5 tsp Sesame Oil, 1 tbsp *Fresh Cilantro (1 bunch), 1 serving Celery, raw, 4 stalk, large (11"-12" long) Cabbage, napa, 4 cup *Broth, chicken: Kitchen Basics, Unsalted Chicken Cooking Stock, 1 cup(240 ml)/serv, 4 serving Soy sauce (shoyu), low sodium, .25 cup *Canned Bean sprouts, 1.75 cup garlic powder -1TBSimply Asia sweet ginger garlic seasoning 1/4 tsp, 12 servingBird's Eye Steam Fresh Asian Medley Vegetables, 3.5 serving (remove)Your choice frozen Chinese vegetable blends--I used Family Size Birds Eye Chinese mixed vegetables as well.
Julienne the pork. Add oil, pork, 5 spice and crushed red pepper to large soup pot, stir until browned. Add chicken stock and cook for 25 minutes. Shred cabbage, thin slice celery, chop cilantro. Add raw veggies and soy sauce to the pot, let cook 10 minutes. Add frozen vegetables, cook 15 minutes and add bean sprouts
Serving Size: 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LINWINAGAIN.
Serving Size: 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LINWINAGAIN.
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 4.1 g
- Cholesterol: 17.9 mg
- Sodium: 522.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.9 g
- Protein: 11.3 g
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