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Ingredientes
- 2 lbs. pork bones (leftover pork roast with some meat on is good)
- 2 scallions, trimmed
- 8 c. water or 4 c. water and 4 c. chicken broth
- 1 slice ginger root
- 4 dry Chinese mushrooms
- Lukewarm water
- 1/4 to 1/2 pound lean, boneless pork, cut into thin julienne strips (A leftover center cut pork roast, bone in, is good to use)
- 1/4 to 1/2 pound snow peas
- 6 thin slivers lemon peel
Direcciones
- Place the bones in a 3-qt kettle and add in the water, broth if used, and ginger root.
- Bring to a boil and simmer 1 to 1 1/2 hrs.
- Meanwhile soak mushrooms in lukewarm water, just for a minute to clean them.
- Drain mushrooms and cut into thin strips.
- Strain the broth and add in mushrooms, salt, pork and scallions. Simmer 20 min and add in snow peas. Simmer 2 min longer.
- Add in lemon strips and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 14 | 28% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 32mg | 1% |
| Potassium 199mg | 6% |
| Total Carbs 2.84g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.31g | 0% |
| Protein 6.07g | 10% |
