Boxthorn Soup

Wolfberries (Photo by miheco/flickr)


2 tablespoons oil
250 g/8 oz tender pork, sliced thinly
3 cups boxthorn leaves, washed and dried
6 slices fresh ginger
1 tablespoon finely grated ginger
1.5 litres/3 pints/6 cups chicken or pork stock
2 teaspoons sugar
salt and pepper to taste
few drops sesame oil


Heat oil and stir-fry the pork slices until they lose just their pinkness. Add leaves and stir-fry until wilted. Add ginger slices and juice squeezed from the tablespoon of grated ginger. Pour in the stock and bring to a simmer. Add sugar, salt and pepper to taste and just before serving stir in the sesame oil.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)