Spinach and Bean-Curd “Gunn”

Name: Spinach and Bean-Curd “Gunn” (菠菜豆腐羹)
Yield: Serves 2 to 4.
Cuisine: Chinese
Ingredients: 2 tablespoons oil; 4 cups chicken or meat stock; ¼ pound lean loin of pork; 3 squares fresh bean curd; 2 teaspoons light soy sauce; 1 teaspoon dry sherry; Sprinkling black pepper; 1 teaspoon cornstarch; 2 tablespoons cornstarch dissolved in 4 tablespoons water; 2 tablespoons finely diced cooked Smithfield ham; Salt to taste; 5 ounces fresh parboiled or frozen chopped spinach, thoroughly defrosted

菠菜豆腐羹

Preparation info

Serves
2 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

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.

Ingredients

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

Asia
China
Soup

Method

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 ⅛-inch-t