Pork and Spinach Soup
Ground pork is used more frequently than ground beef in Chinese cooking. For a heartier soup, add a cup of Chinese noodles.
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
½ cup ground pork
¾ cup spinach leaves
5 cups chicken stock or 4 cups canned broth mixed with 1 cup water
½ teaspoon sugar
¼ teaspoon salt
Add the soy sauce, rice wine, and cornstarch to the ground pork. Marinate the pork for 15 minutes.
Blanch the spinach in boiling water briefly, just until the leaves begin to wilt. Drain well.
Bring the chicken stock or broth to a boil. Add the marinated pork and simmer for about 10 minutes. Add the sugar, salt, and spinach. Heat through and serve hot.