Ingredients
2/3 pound boneless pork loin, cut into thin strips1 cup sliced fresh mushrooms1 cup chopped celery1/2 cup diced carrots2 tablespoons vegetable oil6 cups chicken broth1/2 cup chopped fresh spinach2 tablespoons cornstarch3 tablespoons cold water1 egg, lightly beatenPepper to taste
Preparation
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.
