Ingredients:

HOISIN TORTILLA STRIPS:
2 Flour tortillas -- 6-inch
2 ts Hoisin sauce
8 oz Pork loin
4 tb Hoisin sauce
1/2 c Dry sherry -- optional
1 t Sesame oil Vegetable oil spray
3 Cloves garlic -- minced
2 lg Carrots -- shredded
3 c Shredded cabbage
1 1/4 c Fresh mushrooms -- sliced
3 tb Cornstarch
5 c Fat-free chicken broth -- Low salt
2 tb Soy sauce, low sodium
2 tb Worcestershire sauce
2 tb Fresh ginger root -- grated
2 tb Fresh lemon juice
1/2 c Red bell peppers -- diced
4 Scallions -- thinly sliced Plus
2 tb Chopped scallions -- for Garnish

Preparation:

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.  

from culinary.com