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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", singing about my travels through our state. -Louise Johnson, Harriman, Tennessee
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings

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

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