Dried bok choy and pork shin soup with stir-fried pea shoots
Dried bok choy slow-boiled with lean pork shin, dried duck gizzards and candied dates into a sweet, clear broth that soothes autumn dryness — with garlicky stir-fried pea shoots.
- 2 hr 20 min
- Serves 3
- Slow-boil
- Easy
Why it suits you: Damp-heat types have oily skin, a bitter taste, spots and sluggish bowels, and when Hanlu's dryness meets damp-heat, a dry, sore throat follows easily. Dried bok choy clears dry heat and moistens the lungs, duck gizzard aids digestion and candied dates soothe the lungs. Lean pork shin keeps the broth sweet and clean, and pea shoots clear heat for a light dinner.
Method
Prep 20 min · Cook 120 min- 1Soak the dried bok choy for 1 hour, changing the water, then wash each piece well to remove any grit and cut into lengths.
- 2Soak the duck gizzards until soft, wash and slice; soak the tangerine peel and scrape off the pith. Blanch the pork shin whole and rinse.
- 3Bring the water to the boil, add the bok choy, pork, gizzards, tangerine peel, candied dates and ginger, boil hard for 20 minutes, then simmer over a low heat for 1½ hours; season with salt.
- 4Heat the oil, fry the chopped garlic until fragrant, add the pea shoots and stir-fry quickly over a high heat until just wilted; season with a pinch of salt.
Cautions
- Dried bok choy can be gritty, so soak and wash it thoroughly; candied dates are sugary, so use just one if you're watching your blood sugar.
Chef's tips
- Choose greenish-yellow dried bok choy with no musty smell; dried seafood shops sell duck gizzards and candied dates, which make the soup sweeter.
The TCM view
Dried bok choy is sweet, neutral and slightly cool, entering the lungs and stomach, clearing heat, easing irritability, moistening lung dryness and freeing the bowels. Dried duck gizzard strengthens the spleen and aids digestion; candied dates moisten the lungs; pork shin nourishes yin and moistens dryness; tangerine peel regulates qi; pea shoots clear heat and drain damp.
