Chinese "Stir-Fry" Pork Soup
"The exact amounts do not really matter what is listed is really only a guideline so feel free to adjust amounts, hot Asian chili sauce may be used in place of the crushed chili flakes"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (418.1 g)
- Calories 413.8
- Total Fat - 15.1 g
- Saturated Fat - 3.7 g
- Cholesterol - 128.7 mg
- Sodium - 1454.1 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 4.4 g
- Sugars - 2.1 g
- Protein - 38.2 g
- Calcium - 68.3 mg
- Iron - 3.7 mg
- Vitamin C - 30.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large saucepan heat oil over medium-high heat. Add in the pork and stir-fry until just cooked; remove to a bowl. Add in mushrooms, celery and carrots; stir-fry until tender. Add in garlic and crushed chili flakes; cook stirring for 2 minutes.
Step 2
Return the pork back to the saucepan along with chicken broth and spinach; bring to a boil. Reduce heat to low and simmer uncovered for about 10 minutes.
Step 3
In a small cup or bowl whisk the cornstarch with water until smooth; stir into simmering soup; return to a boil and cook for 2 minutes stirring continuously.
Step 4
Stir in the egg while the soup is at a light simmer (stirring constantly). Season with salt and fresh ground black pepper to taste. Divide the cooked rice into bowls, then ladle the soup over the rice. Sprinkle with chopped green onion. Serve soy sauce on the side.
Tips
No special items needed.
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