Instructions: 1. Shred pork and leek. Stem spinach and cut leaves in half.

2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes).

3. Add leek and spinach; stir-fry 1 minute more.

4. Arrange mixture as a topping over noodles in soup and serve. VARIATION: For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections and stir-fry in step 3 until softened. (You may also add, with the Chinese lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button mushrooms.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.