Mandarin Soup (Peiping T'ang Soup)

The Complete Book of Oriental Cooking, Myra Waldo, 1963.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 lb pork, shaved
• 1  tablespoon  oil
• 1⁄2 cup carrot, grated
• 1⁄2 cup celery, diced
• 1  cup mushroom, sliced
• 6  cups  chicken stock
• 1⁄2 cup spinach, chopped
• 1  egg, beaten
• 2  tablespoons cornstarch
• 1⁄4 cup water

Directions

1. Trim the pork of all fat; cut into match stick like pieces.
2. Heat oil; saute pork for 5 minutes.
3. Add carrots; add celery; add mushrooms; cook for 2 minutes.
4. Stir in chicken stock and spinach.
5. Bring to a boil; stir briskly; add beaten egg slowly.
6. Mix cornstarch into water; add to soup; stir until thick.