| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
|
Leek stalk |
| 1/2 |
lb |
Spinach |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Shred pork and leek. Stem spinach and cut leaves in half.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2
minutes).
3. Add leek and spinach; stir-fry 1 minute more.
4. Arrange mixture as a topping over noodles in soup and serve. VARIATION:
For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections
and stir-fry in step 3 until softened. (You may also add, with the Chinese
lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button
mushrooms.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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