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
- 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
- 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.
Originally published as Stir-Fried Pork Soup in Country Woman January/February 1998, p31
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Reviewed Jun. 17, 2009
"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!"