1 (8 ounce) package sliced okra
1 cup uncooked long-grain white rice
1 (4.5 ounce) package frozen chopped spinach, thawed and drained
1 egg, beaten
6 slices bacon, diced
1 cup chicken broth
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Saute okra in hot oil until tender-crisp, 10 to 15 minutes. Meanwhile, rinse and drain spinach and soak in cool water for 3 hours. Brisk spinach and stock with water to coat, then steam for another 15 minutes while draining. Rinse and drain, cool, and strain, reserving 1 cup of liquid.
Heat remaining 1 cup oil in saucepan and saute onion and garlic until tender-crisp, 5 minutes. Add mushroom; cook, stirring in liquid until tender-crisp, 3 minutes. Add bell peppers, mushrooms, stock, bay leaf, ground ginger, reserved celery liquid and broth. Stir mixture together and adjust broth to taste. Gradually stir in soup or stock, add plenty of water to cover and simmer for 10 to 15 minutes, turning portions.
Pour sauce evenly over broccoli. Season with salt and pepper to taste. Add minced meat to sauce and stir until all the meat is covered. Simmer for 5 to 7 more minutes. Serve over tenderloin.