Monday, May 31, 2010
Here it is, my serving of tofu! Doctor Pop recommended some soy, so I made hot & sour soup. Great choice when your having hot flashes? maybe not, but it's good and it has soy tofu in it. It can't hurt!
We followed Dr. Pop, as patients, to London when she moved as she is such a good doctor. She is the way all doctors used to be. She is very thorough and takes the time to listen when you go to see her. She remembers you and your family and is genuinely concerned. They don't make many like that any more, which is why she is worth the drive to London!
Back to my menopause moments.....At this point I will try anything to get my hot flashes under control before Fred comes home! Although, stress does make them worse, so maybe when "Fabulous Fred" comes home I will be so happy that they will just stop completely!! Well, a person can dream, can't they! I just can't wait until we are coming home from say, a football game, and we see Freds little face in the front window waiting for us, just like Barney used to do. It just warms your heart!! All I know is while we wait until Fred is old enough to come home he couldn't be in better hands than Becki at autumnblazebassets.webs.com/ she really takes good care of them.
So, on to my recipe for my version of hot & sour soup!
3 cartons of Campbell's Low Sodium Chicken Broth
1 14g (.5 oz.) package dried shiitake mushrooms, reconstituted and chopped
1 can sliced bamboo shoots, drained
3 tbsp. soy sauce
2 1/2 tbsp. fresh lemon juice
1-1" piece of ginger
1 cup leftover pork, cut into small strips
2 tbsp. rice vinegar
1 tsp. pepper
350 g PC Blue Menu extra firm tofu, drained and cut into cubes
1 carrot, cut into 1" strips and julienned
1 can beansprouts, drained
Green tops of 3 green onions, cut into 1" strips and julienned
3 tbsp. cornstartch
6 tbsp. water
2 large egg whites, beaten
1-2 tbsp. sriracha hot chile sauce
1 tbsp. toasted sesame oil
Combine first eight ingredients. Bring to a boil, reduce and simmer 5 minutes. Add vinegar, pepper, beansprouts, carrot, green onion and tofu. Cook 2 minutes. Combine cornstartch and water; add to pan and cook 1 minute, stirring constantly. Slowly drizzle in egg whites while stirring. Remove from heat and stir in hot chile sauce and sesame oil.