Barbecued Pork In Orange And Tamarind Broth

• 3/4 oz dried shiitake mushrooms
• 2 tsp vegetable oil
• 4 None shallots (around 3.5 oz), finely chopped
• 1 clove garlic, minced
• 2 None fresh small red Thai chilies, finely chopped
• 4 cups beef stock
• 2 tsp orange zest
• 1/4 cup orange juice
• 1 tbsp tamarind concentrate
• 1 lb Chinese barbecued pork, thinly sliced
• 3.5 oz button mushrooms, thinly sliced
• 4 None scallions, thinly sliced

1. Place dried mushrooms in a small bowl. Cover with cold water. Let stand for 1 hour. Drain then remove stems and slice thinly.
2. Meanwhile, heat oil in a large saucepan. Cook shallots, garlic and chili, stirring, until shallots soften. Add 4 cups water, beef stock, orange zest, orange juice and tamarind concentrate. Bring to a boil then add pork, sliced dried mushrooms and button mushrooms. Reduce heat and simmer, covered, for about 10 mins, or until hot.
3. Serve bowls of soup sprinkled with scallions.

shiitake mushrooms, vegetable oil, shallots, clove garlic, chilies, beef stock, orange zest, orange juice, tamarind concentrate, chinese barbecued pork, button mushrooms, scallions

Taken from recipes-plus.com/api/v2.0/recipes/32616 (may not work)