Stir-Fried Pork Soup Recipe

Stir-Fried Pork Soup Recipe photo by Taste of Home

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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

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Stir-Fried Pork Soup Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

30 30

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

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.
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.

Nutritional Facts 1 serving (1 cup) equals 151 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 979 mg sodium, 6 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Stir-Fried Pork Soup in Country Woman January/February 1998, p31

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Stir-Fried Pork Soup

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(1-1) of 1 reviews

Reviewed on Jun. 17, 2009 by mel7445

Surprisingly very fulling and fairly healthy if you use reduced sodium chicken broth and lean pork loin. Lots of chopping but very much worth the effort!