Stir-Fried Pork Soup
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", s
4-6 ServingsPrep/Total Time: 30 min.
- 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
- 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.