Title: Basic Noodles Pork & Spinach Topping
Yield: 4 Servings
1/2 lb Lean pork
1 Leek stalk
1/2 lb Spinach
2 tb Oil
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
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, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button
From , ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive, http://www.erols.com/hosey.