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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Meet the Cook: Especially to guests who enjoy the variety of Chinese cooking, this is a treat. I like serving it with fried noodles or rice as a side dish. I am a widow with two daughters, both grown, and a grandson. Music is a favorite pastime. I've been the founder and director of a seniors band called The Happy Has Beens , and I perform for clubs, church groups and seniors as the Hat Lady , singing about my travels through our state. -Louise Johnson, Harriman, Tennessee Ingredients:
2/3 pound boneless pork loin, cut into thin strips |
1 cup sliced fresh mushrooms |
1 cup chopped celery |
1/2 cup diced carrots |
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 to taste |
Directions:
1. In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach.
2. 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. Yield: 4-6 servings.
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