1/2 cup of lean pork, boneless
1/2 packet of chicken broth
1/3 cup of boiling water
3 tablespoons of soy sauce
2 tablespoons of cornstarch
2 tablespoons of oil
1 tablespoon of fresh ginger, grated
6 cups of small spinach leaves (500g)
1 cup of chopped salted pork rind
10 green onions, chopped into pieces
2 cups of bean sprouts
1/2 cup of lean pork, boneless
1/2 packet of chicken broth
1/3 cup of boiling water
3 tablespoons of soy sauce
2 tablespoons of cornstarch
2 tablespoons of oil
1 tablespoon of fresh ginger, grated
6 cups of small spinach leaves (500g)
1 cup of chopped salted pork rind
10 green onions, chopped into pieces
2 cups of bean sprouts
Partially freeze the pork
Cut it into thin slices
Cut the slices in half
Dissolve the chicken broth packet in boiling water
Mix soy sauce and cornstarch
Add the broth
Heat oil in a large frying pan over high heat
Fry the ginger for 30 seconds
Add spinach, salted pork rind, and onions
Fry while stirring for 2 minutes
Remove from heat
Add bean sprouts and fry for another minute
Remove the vegetables and liquid formed
In the still-hot frying pan, place the pork and fry, stirring, for 15 minutes
Add soy sauce mixture
Cook until it bubbles
Add all vegetables
Cover and cook for 1 minute
Serve 8 portions.
