Yield: 4 Servings
|½ pounds||Lean pork|
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, ½ cup bamboo shoots, sliced, and ½ cup canned button mushrooms.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .