Olive Magazine

Chinese pork broth

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This is a really tasty Asian soup with pork, bok choy, ginger and lots of spring onions. It couldn’t be easier to make – just pop everything in a pot and simmer. Ready in less than 10 minutes to serve with rice or noodles.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

  • 200g pork tenderloin, cut into long thin strips
  • 300ml chicken stock
  • 2 tsp soy sauce
  • 1 tsp Chinese five-spice
  • large piece root ginger, peeled and cut into matchsticks
  • 100g baby bok choy, quartered
  • ½ red chilli, seeded and finely chopped
  • a bunch spring onions, whites and greens sliced and separated

Method

  • STEP 1

    Tip all the ingredients, except the spring onion greens, into a large pan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 minutes, until the pork has changed colour and the greens are cooked, but still crunchy.

  • STEP 2

    Ladle into bowls, scatter with the spring onion greens and serve with rice or noodles.

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