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Spinach and Bean Curd Soup
1/3 lb. spinach
2 pieces 3" by 3" bean curd (Tofu)
4 oz ground pork
1 teaspoon cooking oil
6 cups soup stock or water
2 teaspoon salt
2 to 3 drops sesame oil
4 Tablespoons cornstarch
4 Tablespoons water
- Shred the spinach into thin strips about ½" long. Cut the bean curd into 1/3" inch cubes.
- Heat the wok in medium heat. Pour 1 teaspoon of cooking oil in the wok, stir fry the ground pork until slight browning occurs (about 2 minutes).
- In a sauce pan, boil 6 cups of soup stock. Add the ground pork, and bean curd. When it boils again, thicken the soup with the cornstarch paste (remember to pre-mix the paste). Then add the spinach, and stir until it's blended.
- Turn off the heat. Pour the soup in a soup bowl. Add 2 to 3 drops of the sesame oil, and sprinkle some black peppercorn (optional), and serve.