• 1 tablespoon peanut oil
  • 4 medium shallots, finely chopped
  • 1/2 lb. pork liver, sliced very thin
  • 6 cups water or chicken broth
  • 1 cup chopped watercress, heavy stems removed
  • 2-4 ounces very fine Chinese noodles.(Substitute angel hair pasta if not available.)


  1. Heat wok until smoky hot. Add oil, swirling around sides of wok.
  2. Add finely chopped shallot and cook, stirring vigorously, until shallots begin to caramelize.
  3. Add liver slices. Sear to seal in juices. Add water or broth and bring to a slow boil. Cook for 3 minutes.
  4. Add chopped watercress. Cook for 1 minute.
  5. If using very fine Chinese noodles, add directly to pot, breaking apart with chopsticks. After one minute, remove from heat. The noodles will finish cooking during the serving.
  6. If using angel hair pasta, parboil for one minute, then add to the soup.

Shallots are so popular in Chinese cuisine that they can be found dried in Chinese markets, and many dishes call for shallot 'ships.' They are always cooked to the maximum - the very point at which they are almost ready to burn. The shallots take away any gamy or bitter flavour from meat.