Watercress with Pork Ribs Soup Recipe
Watercress is packed with anti-oxidants and vitamins, and it is perfect for combating the
- 250g pork ribs
- 1.3 litres water
- 15 pitted red dates
- 200g watercress ends trimmed, then roughly cut
- 1 tbsp wolfberries soaked in a small bowl of water until puffy; drained
- salt to taste
chinesefood.about.com/…/chinesesouprecipes/…About.comRating: 4 – 1 review – 20 mins
- Blanch pork ribs in boiling water for about 5 minutes, to remove the scum so that you have clear soup later.
- In a large soup pot, add blanched pork ribswater, red dates and watercress. Bring to a boil, then lower heat and simmer (with lid partially closed) for about 40 minutes.
- Five minutes before you turn off the flame, add the soaked wolfberries. Season with salt. For best results, keep the soup warm in a thermal pot for a few hours before serving.
Watercress Soup – This popular Chinese soup is loaded with nutritional benefits. … I used veggie bullion cause I get tired of chicken and Chinese use Chicken in …
Feb 28, 2012 – Confession: I’ve never made a Chinese soup before, and I wasn’t actually … 1 bunch of watercress (if in doubt, ask your veggie lady); 1 large …
http://www.simplyrecipes.com/recipes/watercres…Simply Recipes55 mins
Mar 16, 2012 – Watercress soup made with onions, potatoes, a little white wine and bunches … chicken stock, or vegetable stock (wine or veg stock for vegetarian … The watercress at Chinese markets is much more flavorful than that at WF.
http://www.eatingwell.com/recipes/watercress_with_rice_wine_oy…Rating: 3 – 3 votes – 20 mins – 104 cal
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the … Our vegetarian pasta recipes feature fiber-rich vegetables,.
Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and … Actually, more people might read Vegetarian Times, if you had this policy.
- 2 tablespoons canola oil
- 2 medium cloves garlic, smashed
- 24 cups watercress, (14 ounces or about 6 bunches)
- Rice Wine-Oyster Sauce, (recipe follows)
- 1 teaspoon sesame oil
- Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add garlic and stir-fry for 10 seconds. Add watercress and stir-fry until it just begins to wilt, about 1 minute. (The wok will become very full as the watercress is added; stir constantly to avoid scorching the greens.) Stir Rice Wine-Oyster Sauce and swirl it into the pan; stir-fry until the watercress is just tender but still bright green, 1 to 2 minutes. Stir in sesame oil. Remove garlic. Serve immediately. Variation: Use 16 cups spinach in place of watercress. Per serving: 123 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 8 g carbohydrate; 5 g protein; 4 g fiber; 343 mg sodium. 1 Carbohydrate Serving
Tips & Notes
- Make Ahead Tip: Wash and dry watercress up to 4 hours ahead
- Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Watercress Soup for Vegetarians
1 bunch of fresh watercress
(pluck leaves and wash. Do not throw away the hard stems. This will go into the soup too. It’ll be too wasteful to throw out the stems when they can add flavour to the soup.You don’t have to eat the stems though.)
8-10 dried red dates, de-seeded
Buy unseeded dates and de-seed them yourself. I used to be lazy and thought that buying de-seeded dates would save me time but my mom-in-law said that de-seeded dates were de-seeded in unhygienic ways so it’s back to regular dates for me.
1 whole carrot, peeled and cut into chunks
Bring a pot of water (approximately 1.5 litres) to boil.
Add in red dates, carrot and watercress stems.
Boil for 10 minutes on high fire, uncovered.
Lower fire to a simmer and cover pot with lid.
Simmer for 30 minutes. Then add the watercress leaves.
Simmer covered again for another 30 minutes.
Finally, add salt to taste.
Turn off fire and the soup ‘rest’ for another 10 minutes.(I found that this makes the soup a lot tastier. I wonder why.)
Dish into bowls and serve warm, with rice or on its own.
Chinese watercress soup with carrots
Confession: I’ve never made a Chinese soup before, and I wasn’t actually planning on making one but the vegetable lady at Wellcome convinced me otherwise. All I wanted was a bunch of watercress to dunk into some pre-made chicken broth, I told her, but she made a disgusted face and grabbed a carrot and some pig cheek bones for me to make a proper soup. So, I decided to give it a go. Here’s what you’ll need:
- 1 bunch of watercress (if in doubt, ask your veggie lady)
- 1 large carrot
- 500 grams pork ribs
- 3 preserved honey dates
- apricot seeds
- 2-3 litres water
First, wash the watercress to get rid of any critters. Some people like to boil the stems and the leaves separately, but I’m too lazy for that!
Next, cut the carrots into chunks! The bigger they are, the longer they’ll take to cook.
Rinse the pork cheek bones (otherwise known as “abalone meat” due to their shape) and put into a pot of boiling water.
Add the carrots in as they take longer to cook, and then add the watercress after about 30 minutes (the stems take longer to cook than the leaves).
Throw in some preserved dates (for sweetness) and apricot seeds (not sure why, but do it anyway), and let simmer for about 2-3 hours. When ready to serve, add a pinch of salt to bring out the flavour, and that’s it! The soup tastes even better the day after. ENJOY!
This is one of my favourite soups. It’s a nourishing bowl of goodness that is easy to make. I didn’t know that watercress is one of the oldest leaf vegetables consumed by humans, until I googled it. Well, we learn something new everyday!
I made this soup today for my family. The watercress at the market was beautifully fresh and crisp, and going cheap.
I went over to the poultry stall to buy a chicken for the soup. The nice uncle refused to sell me any! Instead he went behind the counter, dug into his freezer and handed me a huge bag of chicken thigh bones, gratis.
“Take these,” he whispered. “The soup will taste even better!”
And he was right. Boiling soups with bones lend a milkiness to the taste. The watercress soup was rich and full-bodied. So delicious!
Finally, can anyone confirm if this is true: I understand that when cooking bitter-ish veggies, such as watercress or kow kei, we should NOT put the veggies in when the water is boiling. Instead, we should put them into the soup pot with room temperature water, and THEN let the whole thing boil. This way, the veggies will not have a bitter aftertaste when cooked. Any truth to this?
- 1 bundle fresh watercress
- 1/2 fresh chicken, or 500g bones, or 500g pork ribs
- 1 carrot, peeled and cut into chunks
- 1 handful pitted red dates
- 1 handful Chinese wolfberries
- 3 large soup bowls of water (boiled till amount is reduced to about 2 large bowls)
1. Rinse watercress thoroughly.
2. In a soup pot, put all ingredients in and bring to a gradual boil over medium heat. Once the water comes to a rolling bowl, lower the flame and let the soup simmer gently. This should take about an hour or longer, if you want a more robust flavour.
3. If, like me, you are using a pressure cooker, all it takes is about 15-20mins.
4. Add salt to taste if desired. But for me, there is absolutely no need. It was so flavourful on its own.
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