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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
1. In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
2. Add broth and spinach.
3. Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
4. Quickly stir in egg. Add pepper.
5. Serve immediately.
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