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Stir-Fried Pork with Spinach and Carrots

1/2 lb Lean pork
2 Carrots
1/2 lb Spinach
1 Scallion stalk
2 ts Cornstarch
2 tb Water
3 tb Oil
1 tb Soy sauce
1/2 ts Salt

Slice pork thin against the grain, then cut in strips. Peel carrots and cut in strips, then parboil. Remove tough spinach stems; cut leaves in half. Mince scallion. Blend cornstarch and cold water to a paste.

Heat oil. Add scallion and stir-fry until translucent. Add pork and stir-fry until it begins to brown.

Add carrots and soy sauce. Stir-fry 1 minute.

Add salt, then spinach and stir-fry until it begins to soften (about 1/2 minute). Then stir in cornstarch paste to thicken. Serve at once.

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