Instructions: Preheat the oven to 300F.
Pantry and Prep: lean, boneless center-cut pork loin, cut into 1/4-inch by 1-inch pieces; 1 15-ounce can straw mushrooms, drained may be substituted.

Spread each tortilla with 1 teaspoon hoisin sauce. Using scissors, cut each one into 1/8-inch wide strips. Arrange the strips on a baking sheet and bake for 30 minutes, until crispy. Set aside until needed.

In a small bowl, toss the pork with 2 teaspoons hoisin sauce, 1 tablespoon sherry, and sesame oil. Marinate for 1 hour in the refrigerator.

Spray a Dutch oven or large nonstick saucepan with vegetable oil and place over medium-high heat. Drain the pork, discard the marinade and add the pork and saute for about 2 to 3 minutes. Remove the pork to a separate dish. To the saucepan, add the garlic, carrots, and cabbage and saute for 4 minutes, stirring, adding a few teaspoons water, as needed to prevent sticking. Add the mushrooms, the rest of the sherry, cornstarch-stock mixture, soy sauce, Worcestershire, ginger, lemon juice, and peppers.

Bring to a boil, stirring until thickened. Return the pork to the soup and add the scallions. Top each portion with the tortilla strips and scallions.

Lynns Notes: This easy cross-cultural soup features Chinese flavors and Mexican tortillas. It is topped with a nest of crinkly, crunchy tortilla strips that must be made first as they take time to bake. Hoisin sauces vary in intensity, so to achieve the fullest flavor ask for a full-bodied strong and thick variety.

Canned straw mushrooms make this dish authentic, but they also raise the salt content. (Cal 165, 5.4g fat)

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