1 c. raw lean pork
1 tbsp. oil
1 c. diced mushrooms
1/2 c. diced carrots
1 c. sliced celery
1/2 c. diced water chestnuts
6 c. chicken or beef stock
1/2 c. finely chopped spinach
1 tsp. salt
1 egg, slightly beaten
2 tbsp. cornstarch
1/3 c. cold water

Dice pork and saute in oil. Add mushrooms, carrots, celery, water chestnuts. Continue to saute. Add hot stock and cook until tender. Add spinach and seasonings. Stir in egg quickly. Mix cornstarch and water and add a little at a time.