Transform your vibrant chicken stock into a deeply satisfying, hearty bowl of broth using dark mushroom soy sauce; it’s easy to find, and the flavor it imparts is unmatched.
Serves | 6 to 8 |
- 2 Tbsp shaoxing rice wine
- 2 Tbsp dark mushroom soy sauce
- 2 tsp tapioca starch
- 10 to 12 oz pork tenderloin, sliced into thin strips
- 6 cups Chinese Chicken Stock
- 1 star anise
- 3 Tbsp vegetable or peanut oil
- 1 Tbsp peeled and grated fresh ginger
- 2 cloves garlic, minced
- 1 scallion, white and green parts only, sliced into thin rings
- 1 head bok choy, thicker stems removed, leaves coarsely chopped
- freshly ground white pepper and sea salt, to taste
| Preparation | In a bowl, combine rice wine, dark mushroom soy sauce and tapioca starch. Set pork strips in a shallow baking dish, pour mixture over top, cover tightly and set aside to marinate, 30 to 45 minutes. In a large saucepan over medium heat, heat Chinese Chicken Stock and star anise until pork is done marinating.
Heat wok over high heat; add oil and swirl around bottom and sides. Add ginger, garlic and scallions, stirring constantly until fragrant, 20 seconds. Add bok choy, stirring to coat and cooking until leaves are slightly wilted. Add hot stock and bring to a boil; add pork strips a few at a time and boil for 2 to 3 minutes until pork is cooked through. Season to taste with salt and pepper.
| To Serve | Fish out and discard star anise.
Ladle soup into bowls and serve.