Spinach and Bean-Curd “Gunn”


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Fluffy and smooth, this dish is a cross between a soup and a soupy main dish. It is delicate, and tastily embellished by the pork and ham.


  • 5 ounces fresh parboiled or frozen chopped spinach, thoroughly defrosted
  • ¼ pound lean loin of pork


Cut a 10-ounce package of frozen spinach in half. Thaw one half; reserve the other for another use. March-chop the thawed spinach until very finely minced. If using fresh spinach, wash it well, parboil 1 minute in boiling water, rinse, squeeze dry, and chop. Cut the pork against the grain into -inch-t