I have been doing the Spring Purge around here, even though Mother Nature seems to have missed the memo that Spring officially started last week!
I have a cupboard that I keep all of my cookbooks in.
I have TONS of the little magazine ones from ages ago, that I always feel I can’t part with, but now with the internet and Pinterest, I never seem to dig out and dust off.
So, I told myself I had to weed through them and pull the recipes that I wanted to make someday out, and file them, and throw the magazines away.
I found one with coupons in it that expired in December of 1992.
So, my cupboard took a breather, as did the one next to it, that took over part of the now empty one, and I found this recipe in a very old version of a Betty Crocker’s Busy Day Crock Pot Meals Cookbook. I made it almost exactly how it was written but changed the ground pork to sliced, and the ginger root to ginger paste, because that was what I keep on hand.
Oriental Pork Soup
adapted from Betty Crocker
2 pork chops, sliced thinly
1 cup julienne strips of carrots, I used shredded carrots in a bag
1 clove minced garlic, or 1 teaspoon garlic puree
1 teaspoon ginger paste
1/4 cup soy sauce, I used reduced sodium
32 ounces chicken broth
2 cups water
1/8 -1/4 teaspoon black pepper
4 medium green onions, sliced (about 1/2 cup)
1 cup fresh mushrooms, sliced
1 cup bean sprouts
Cook meat over medium heat in a small amount of oil for about 10 minutes, or until evenly browned.
Drain any excess fat.
Add all ingredients EXCEPT mushrooms and bean sprouts, to your crock pot.
Cover and cook on low for 7 hours.
Stir in mushrooms and bean sprouts, cover and cook on low for one hour more.
Makes six servings.
**I browned my meat the night before and put all of it in the crock pot the next morning! **
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela