Chinese Flowering Cabbage or "choy sam" Soup

Chinese flowering cabbage is more popularly known as choy sam (in Cantonese). There are a few species of choy sam in the market but the most common one has small yellow flowers and medium green leaves. The choy sam has a sweet, mustardy flavour. Nutritionally, it is rich in calcium. Both the stems and leaves can be eaten. Sometimes I fry, or just blanch the choy sam if they are young but today I'm going to make soup. It is very easy and fast to make.

Choy sum soup

300 gm choy sam

100 gm pork, cut into strips

1 teaspoon toong choy (preserved Chinese cabbage)

1 teaspoon tapioca flour

1 thumb-size ginger, smashed

salt, soy sauce, sesame oil, pepper
1 ½ litre water

1. Marinate the pork with salt, soya sauce, pepper and sesame oil.
2. Place toong choy, ginger and water into the pot and bring to boil.
3. Toss pork in tapioca flour.
4. Stir into stock and make sure the meat does not stick together.
5. Add in choy sam and some salt.
6. Bring to boil.
7. Serve hot with a dash of pepper.