Stir-Fried Pork Soup
photo by PanNan
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2⁄3 lb boneless pork loin, cut into thin strips
- 1 cup sliced fresh mushrooms
- 1 cup chopped celery
- 1⁄2 cup diced carrot
- 2 tablespoons vegetable oil
- 6 cups chicken broth
- 1⁄2 cup chopped fresh spinach
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 egg, lightly beaten
- pepper
directions
- In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
- Add broth and spinach.
- Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
- Quickly stir in egg. Add pepper.
- Serve immediately.
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Reviews
-
I made this tonight for my family. I didn't eat it (I've vegan) but they raved! The only changes I made: I marinated the pork (which was about 1lb.) in ginger, soy sauce, garlic and lemon grass. I added some diced onion to the soup, also, because I mis-read and thought it required it. The spoons clinked in the bowls to the last drops. Excellent, easy to follow recipe.
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The description is spot on - it was quick and easy, and tasted great! DH (who is picky) said I could make this anytime. I made it exactly as written, and to season it, I added a splash of soy sauce, about 1/2 tsp sambal oelek (for heat), and also a little powdered ginger. Yummy! I selected this recipe for Pick A Chef Spring 2008.
RECIPE SUBMITTED BY
Courtly
United States