- 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.
Reviews for Stir-Fried Pork Soup
"This turned out pretty good and it was super easy to make, since I had leftover pork loin. I added onion and peas. I made noodles on the side and the boys put the soup over their noodles. Everyone liked it!"
"I was amazed at how much flavor this soup had. Yummy! I will definitely make this again."