Four-Spice Pork with Spinach


Preparation info
  • Serves


    as a main dish with noodles or rice .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Here is my favorite aromatic foursome—ginger, garlic, scallion, and chili—flavoring a simple stir-fry of marinated pork ribbons, velvety spinach leaves, and crunchy spinach stems. It is a nice, light dish on its own or an appealing topping for Pot-Browned Noodles. I enjoy it “nude”—dressed only in the natural pork and spinach juices—but if you wish a richer sauce, an optional one is provided.

  • The spinach may be bla