Chinese "Stir-Fry" Pork Soup
Created by KittenCal on January 26, 2012
- Servings: 5
- Prep Time: 15m
- Cook Time: 20m
- Recipe #4344
Ingredients
- 3 tablespoons vegetable oil (can use canola oil)
- 1/2 pound boneless pork loin (cut into thin strips, you may reduce amount if desired)
- 1 cup sliced fresh mushrooms
- 1 cup diced celery
- 1/2 medium carrot, peeled and diced
- 4 large garlic cloves, minced (garlic lovers can use more)
- 1/2 teaspoon crushed red chili flakes (or adjust to suit heat level)
- 6 cups chicken broth
- 1 cup packed fresh baby spinach
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 large egg, slightly beaten
- Fresh ground black pepper, to taste
- Salt (optional and to taste)
- Cooked rice (use as much as desired)
- Chopped green onions (use as much as desired)
- Soy sauce, optional
How to Make
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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.
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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.
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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.
How to Make
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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.