Manderine Soup - Peiping T’ang
- 1/2 lb. pork
- 1 tbs. oil
- 1 cup sliced mushrooms
- 1/2 cup diced carrots
- 1 cup chopped parsley
- 6 cups chicken broth
- 1/2 cup chopped spinach
- 1 tsp. Ac’cent
- 1 egg, beaten
- 2 tbs. cornstarch
- 1/4 cup water
Trim the pork of all fat and slice pork into matchlike strips. Heat the oil in a saucepan; sauté the pork for 5 minutes. Add the mushrooms, carrots, and celery; sauté 5 minutes. Stir in the broth, spinach, and Ac’cent; bring to a boil. Add the egg, stirring briskly. Mix the cornstarch with the water and add to the soup, stirring constantly until lightly thickened. Taste for seasoning.