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
Reviews for Stir-Fried Pork Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 7, 2016
"I was amazed at how much flavor this soup had. Yummy! I will definitely make this again."
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!"