Quick Watercress Soup (Sai yeung choi gwun tong)


  • Leftover mushroom stems, soaked in a bowl of water for ~4-5hrs; or chicken broth
  • 2 bunches watercress (or choy sum that’s gone old; or gau gay)
  • 1/2lb lean pork (sau yuk), sliced (can also mix in pork liver (ju yuen))
  • few slices ginger
  • 2L water


  • Fill 1/3 of a medium pot with water. Add in mushroom water and slices of ginger. Boil.
  • Add in slices of pork. Boil 5-10min.
  • Add in watercress. Boil until just cooked ~5min. Once veggies are cooked, don’t cover too much otherwise it’ll turn yellow.

* Veggies can be served separately in a plate as a veggie dish.


  • Pork for soup can be defrosted moderately from a frozen leftover raw chunk and sliced.
  • When removing gau (茍) gay leaves from the stems, be careful with the spikes. Use the leaves as a cushion when your hand glides along the stem from top to bottom. Discard the stems and wash the leaves.

*choy sum = yau choy