Cantonese Pork & Green Oakleaf Broth with Ginger
Aeroveg Green Oakleaf wilted into a Cantonese pork and ginger broth with plump wolfberries — a golden, restorative bowl on the table in 30 minutes.
Few things settle the soul quite like a bowl of Cantonese clear broth. Aeroveg Green Oakleaf, with its tender leaves and mild sweetness, wilts beautifully into the golden stock — taking on just enough warmth to soften without losing its fresh, clean character. The ginger's heat and the plump wolfberries' subtle sweetness pull the whole bowl together in a way that feels entirely effortless.
Method
- Marinate the pork. Toss the sliced pork with 1 tsp soy sauce, ½ tsp sesame oil and the cornstarch. Mix well and set aside for 10 minutes while you prepare everything else.
- Build the broth. Pour the chicken stock into a medium saucepan. Add the ginger slices and bring to a gentle boil over medium heat. Simmer for 5 minutes to infuse the broth with warmth.
- Plump the wolfberries. Add the rinsed wolfberries to the simmering broth and cook for 2 minutes until they swell and soften.
- Cook the pork. Reduce the heat to medium. Slide the marinated pork slices in one at a time, gently separating each piece. Simmer for 3–4 minutes until just opaque and cooked through.
- Season the broth. Add the remaining soy sauce, a good pinch of white pepper and salt to taste. The broth should be clean and savoury — not heavy.
- Wilt the greens. Add the Aeroveg Green Oakleaf leaves and stir gently. Cook for 30–45 seconds, just until wilted but still bright green. Do not overcook.
- Serve. Ladle into bowls, scatter with sliced spring onion and finish with a few drops of sesame oil.
Aeroveg tip: Green Oakleaf is delicate — it wilts in under a minute in hot broth. Add it right at the end and serve immediately. The leaves continue to cook in the residual heat, so pull the pot off the heat the moment they turn a deeper, matte green.