Ingredients

Instructions

  1. In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
  2. Add broth and spinach.
  3. Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
  4. Quickly stir in egg. Add pepper.
  5. Serve immediately.