I have leftover spinach egg soup and made pork marinade. Also to finished off my little bit of peas and rice. This is a leftovers food turned to something new.

Google: “Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.”

“The health benefits of spinach include better blood sugar control for diabetics, reduced cancer risk, and stronger bones. This vegetable is rich in vitamins and minerals, such as vitamin K, fiber, phosphorus, and thiamine. Spinach is also a good plant-based source of iron, which helps transport oxygen in the blood.”

“Eggs provide protein from both the whites and yolks. They have heart-healthy fats and are rich in essential nutrients like vitamins B6, B12, and D,” says Kurt Hong, MD, an internal medicine specialist at Keck Medicine of USC.”

“Pork comes from domestic pigs (Sus domesticus). It is a good source of protein, vitamins, and minerals, and can be cooked in various ways. However, eating too much pork may pose health risks. The main nutrient in pork is protein, which helps with muscle growth and maintenance. Pork contains different types of fat, mainly saturated and monounsaturated fats, as well as vitamins and minerals like thiamine, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron.”

I have written down the Spinach egg soup recipe below. Great to have hot bowl of soup that are comforting, healthy, and delicious. Let’s cook!!

Ingredients

Pork marinade

2 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
1 Tsp ginger powder
1 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water

Pork ingredients

250 g pork, cut to bite size
1 1/2” fresh ginger diced
1 shallot, minced
1 Tbs minced garlic
oil
salt
pepper

Spinach egg soup

4 bunches spinach, stems removed, washed and drained
3 large eggs
1 Tbs dried anchovies
2 Tsp minced garlic
1 L water
salt
pepper
oil

Extra

green peas
chili sauce (OPT)

Method

Marinade pork and cook

In a large bowl mix the marinade for pork until well combined. Add pork, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature for about 10-15 minutes.

Heat saucepan on medium high heat and add 1 Tbs oil. When the oil is hot, add 1 Tsp garlic and cook until fragrant about 25 seconds. Then add shallot and ginger. Cook for 1-2 minutes, until it softens. Add the marinated pork and let brown briefly. Then add marinade and season with some salt and pepper, cook until pork is cooked about 8-10 minutes. Transfer cooked marinated pork to a deep plate and set aside.

Spinach egg soup

In a pot heat 1 Tbs oil on medium heat. Add garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add spinach, mix around to cook it about 7 minutes until wiltered.

Beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning.  Once eggs done, add in the green peas. cook for 1 minute to warmed up. Turn off heat.

Assemble the deep plate

Spoon some rice onto the deep plate. Scatter some pork marinade and the spoon enough spinach egg and green peas soup over the rice, and marinated cooked pork. Squirt some chili over the rice soup. Enjoy with a glass of white wine.

Note: Once the soup had cooled completely. Place them in containers, label the containers with the name of soup and date. Place in freezer for 2-4 weeks. In fridge 1 week. You can add carrots, fish cakes, bean shoots, baby corns, and choy sum. Instead of marinated pork, you can add marinated chicken meat or beef meat.

https://helenscchin.com/2021/06/29/spinach-egg-soup-pork-marinade-pea-with-rice-and-chili-sauce/

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