• 1 pkg shiitake or other dried mushrooms (about 3/4 cup or 14 g)
• 6 cups (1.5 L) chicken stock or broth
• 1/2 lb (250 g) Pork loin, cut into thin strips
• 1/4 lb (125 g) Extra-firm tofu, cut into 1/2-inch (1 cm) cubes
• 1 jar (341 mL) VH® Sweet & Sour Cooking Sauce
• 2 tbsp (30 mL) rice vinegar, or to taste
• 2 tsp (10 mL) ginger, minced
• Hot pepper sauce, 4 to 10 drops, or to taste
• 1 cup (250 mL) frozen peas
• 1 egg, beaten
• 1 tbsp (15 mL) Cornstarch
• Sliced green onion, optional

1. Rinse mushrooms under cold water and add to Crock-Pot® slow cooker. Add chicken stock, pork, tofu, sauce, vinegar, ginger, and hot pepper sauce. Stir, cover and set on low temperature for 8 to 12 hours.
2. Just before serving, add peas. Drizzle beaten egg into broth without stirring. Mix cornstarch with 1 tbsp (30 mL) water and drizzle into hot broth stirring slowly until it thickens. Garnish with green onion if desired.

* If you would prefer to use VH® Sweet & Sour Sauce for Dipping for this recipe, use 1 1/4 cups (300 mL) and add 2 tbsp (30 mL) VH® Soya Sauce before slow cooking.

Donne 6 portions
préparation :20 min.
cuisson :720 min.

Valeur Nutritive Per serving 359 g
Teneur % valeur quotidienne
Calories 260
Matières 6 g 9 %
Saturés 2 g Trans 0 mg
Cholestérol 70 mg 23 %
Sodium 1130 mg 47 %
Glucides 33 g 11 %
Fiber 2 g 8 %
Sucres 21 g
Protéines 17 g