Stir-Fried Pork Soup Recipe

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Stir-Fried Pork Soup Recipe
Stir-Fried Pork Soup Recipe photo by Taste of Home
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Stir-Fried Pork Soup Recipe

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Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Serve immediately. Yield: 4-6 servings.
Originally published as Stir-Fried Pork Soup in Country Woman January/February 1998, p31

Nutritional Facts

1 cup: 151 calories, 8g fat (2g saturated fat), 60mg cholesterol, 979mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 13g protein.

  • 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
  1. 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. Serve immediately. Yield: 4-6 servings.
Originally published as Stir-Fried Pork Soup in Country Woman January/February 1998, p31

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Reviews forStir-Fried Pork Soup

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camptadmorpeppermint User ID: 7400465 255567
Reviewed Oct. 18, 2016

"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!"

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bairhunter User ID: 6512245 245085
Reviewed Mar. 7, 2016

"I was amazed at how much flavor this soup had. Yummy! I will definitely make this again."

MY REVIEW
mel7445 User ID: 3057977 53193
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!"

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