西菜肉片汤 Pork And Watercress Soup Recipe

Name: Canton Palace Chinese Restaurants 西菜肉片汤 Pork And Watercress Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300 g pork loin (thinly sliced); 200 g watercress (washed, trimmed); 1200 ml chicken stock or water; 20 g ginger (thinly sliced); 3 cloves garlic (minced); 1 tbs cooking oil; 1 tbs light soy sauce; 1 tsp rice wine or dry sherry; 1 tsp cornstarch; 1 tsp sesame oil; 1 tsp white pepper; 1 tsp salt; 0 to taste white pepper (to taste); 2 stalks scallions (thinly sliced, for garnish); 1 tsp sesame oil (optional, for finishing)

Inspired by Canton Palace Chinese Restaurant

Time30m

Serves4

Make 西菜肉片汤 Pork And Watercress Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Soup

10.6 oz (300 g) pork loin (thinly sliced)

7.05 oz (200 g) watercress (washed, trimmed)

5.07 cup (1200 ml) chicken stock or water

0.71 oz (20 g) ginger (thinly sliced)

3 cloves Garlic (minced)

1 tbs cooking oil

Marinade

1 tbs light soy sauce

1 tsp rice wine or dry sherry

1 tsp Cornstarch

1 tsp Toasted sesame oil

1 tsp White pepper

Seasoning & Finish

1 tsp Celtic sea salt

0 to taste white pepper (to taste)

2 stalks scallions (thinly sliced, for garnish)

1 tsp sesame oil (optional, for finishing)

Method

Marinade

Prepare and marinate pork

Trim any excess fat from the pork loin and slice thinly (about 2–3 mm). Place slices in a bowl and add light soy sauce (1 tbs), rice wine (1 tsp), cornstarch (1 tsp), sesame oil (1 tsp) and white pepper (1 tsp). Mix thoroughly so each slice is coated. Let marinate 10–15 minutes while preparing other ingredients.

Preparation

Wash watercress thoroughly in cold water to remove grit; trim tough stems if desired and cut into 5–6 cm lengths if the stems are long. Peel and thinly slice ginger; mince garlic. Slice scallions thinly for garnish.

Cooking the soup

Sear aromatics and cook pork

Heat 1 tbs cooking oil in a medium pot over medium-high heat. When hot, add sliced ginger and minced garlic. Sauté 30–45 seconds until fragrant but not browned. Add the marinated pork in a single layer; stir-fry quickly for about 1–2 minutes until the edges just change color (pork will finish cooking in the soup).

Simmer

Pour 1200 ml chicken stock (or water) into the pot. Raise heat to bring to a gentle boil, then reduce to a simmer. Skim any foam or impurities from the surface for clarity. Simmer gently 6–8 minutes until pork is cooked through and tender.

Add watercress

Add the washed watercress to the pot. Stir briefly; cook for 1–2 minutes until watercress is bright green and just wilted but still tender-crisp. Taste the broth and season with salt (about 1 tsp) and additional white pepper as desired.

Finish and serve

Turn off heat and drizzle 1 tsp sesame oil if using. Ladle soup into bowls and garnish with sliced scallions. Serve hot.