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Lin Choi Recipes

Pork and Chinese Lin Choi Spinach Soup

Preparation: 30 mins | Cooking time: 50 mins | Serves: 4-6


  • 100g fresh Chinese Lin Choi
  • 200g free range pork fillet pork/chicken (skinless, boneless)
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3/4 teaspoon sugar
  • 1 teaspoon sesame oil, or as needed
  • 1 litre of chicken broth
  • 1 tablespoon soy sauce


  1. Wash the pork, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick.
  2. Place the pork in a medium size bowl. Add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the pork for 20 minutes.
  3. Whilst the pork is marinating, prepare the Lin Choi. Wash the lin choi leaves thoroughly.
  4. In a large pot of boiling water blanch the Lin Choi for 1 - 2 minutes, or until the leaves turn a bright green.
  5. Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly.
  6. Bring the chicken broth to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar.
  7. Next add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through.
  8. Add the spinach leaves and bring back to a boil.
  9. Taste and adjust the seasoning if desired. Serve hot.

To make this even more of a hearty meal, add some noodles!