Mandarin Soup (Peiping T'ang Soup)
The Complete Book of Oriental Cooking, Myra Waldo, 1963.
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DIRECTIONS
- Trim the pork of all fat; cut into match stick like pieces.
- Heat oil; saute pork for 5 minutes.
- Add carrots; add celery; add mushrooms; cook for 2 minutes.
- Stir in chicken stock and spinach.
- Bring to a boil; stir briskly; add beaten egg slowly.
- Mix cornstarch into water; add to soup; stir until thick.
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