Serves 4

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.