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Dried Bok Choy Soup Recipe

by Global Cookbook

Ingredients

3 ounce Dry bok choy 4 x jujubes or possibly dry figs 1 lrg can chicken broth - (49 1/2 ounce)

4 c. water 1/2 lb boneless lean pork cut 3/4" cubes 2 x thin slices ginger Salt to taste

Directions

1. Soak the bok choy in hot water to cover for 2 hrs. Wash it in clean water to remove dirt around the stems. Remove the stem ends and cut the bok choy into 1 1/2-inch pcs. If jujubes are used, soak them in hot water to cover for 30 min; drain.
2. In a large pot, combine the bok choy, jujubes, chicken broth, water, pork, and ginger. Bring to a boil over high heat and skim any foam which forms on the top. Reduce the heat, cover, and simmer for 1 1/2 hrs or possibly till the bok choy is tender. Add in salt to taste before serving.
3. This recipe yields 8 servings.
4. Tips: Jujubes, also called Chinese dates, are not actually of the date family. They are small, dry, wrinkled red fruit with an apple-prune-like taste. They are imported from northern China and grown in drier sections of the western United States. They give subtle sweetness to soups and braised dishes.
5. In some Chinese markets, pkgs. of dry bok choy are labeled "dehydrated cole."
6. Comments: In ancient times, bok choy was dry to preserve it till the next growing season. Today fresh bok choy is available year round, but it is also dry because cooks and diners like the unique flavor drying gives it. My mother used to blanch the surplus from our garden and hang it on the clothesline to dry. This homespun soup was one of her specialties.

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