1 PrairieFresh® roasted pork tenderloin, cut into 1/2 inch cubes 3 cups canned reduced-sodium chicken broth 1 1/2 cups water 1/4 cup rice wine vinegar 1 tablespoon reduced-sodium soy sauce 2 cloves garlic, minced (1 teaspoon) 1 teaspoon grated fresh ginger root 1/4 teaspoon freshly ground black pepper 8 whole baby corn, canned, quartered crosswise 2 ounces fresh snow peas, halved crosswise 1/2 cup thinly bias-sliced carrot 1/2 cup sliced fresh mushrooms 1/4 cup thinly sliced green onions or chives 8 3 1/2-inch wonton skins, cut into 1/2-inch-wide strips
how to prepare
Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, gingeroot and black pepper in large saucepan. Bring to boil.
Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat. Cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in pork and heat through.
Makes about 6 cups or 4 servings.
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