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Hot & Sour Soup

Serves 4

2 Lb Pork tenderloin

1/2 C Soy Sauce

1/2 C Red Wine Vinegar

1/2 C Green Onion, Diced

1 C Mushrooms, sliced

1 Red Bell Pepper

1 Tbsp Chicken Base

1 1/2 Tbsp Sriracha

Put 4 C water, soy sauce, sriracha, chicken base and red wine vinegar in a crock pot with tenderloin and cook on low for 8 hours. Grill the red pepper until black on all sides, at home I have a gas stove and I turn on one of the burner and put the pepper face down on the burner and rotate until all sides are black. Peel the skin off the pepper and small dice. Pull apart pork and add mushrooms. Serve garnished with green onion.


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