Stir-Fry Soup

The name says it all - a traditional stir-fry turned into a hearty soup. This works equally well with chicken or pork, so take your pick or use whatever is cluttering up the freezer.

Ingredients:
2 quarts chicken broth
1 pound boneless pork loin or 1 pound boneless, skinless chicken breast
1 medium onion
3 tablespoons oil
1 pound bag frozen stir-fry vegetables, thawed
1-1/2 tablespoons soy sauce
1-1/2 tablespoons dry sherry
1-1/2 tablespoons grated gingerroot
1-1/2 teaspoons minced garlic
1-1/2 teaspoons toasted sesame oil

Directions:
Pour the chicken broth into a large microwaveable bowl or pitcher. Put it in the microwave and microwave it for then minutes on high.

Slice the pork or chicken as thin as possible. (This is easier if the meat is partly frozen). Thinly slice the onion, as well. Heat the oil in the bottom of a large soup kettle, and add the meat, onion, and stir-fry vegetables. Stir-fry everything over highest heat while the broth is warming in the microwave.

When the microwave is finished, the pork or chicken should not be pink anymore. Pour in the broth, add the soy sauce, sherry, gingerroot, garlic and sesame oil; cover and let the whole thing simmer for four to five minutes before serving.

Yield: 6 servings, each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 19 grams of protein.