Chang dau ngau yook see tong

Chang dau ngau yook see tong

Shredded beef and green pea soup

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g lean beef
1/2 teaspoon salt
1 whole star anise
1 teaspoon fresh ginger, finely chopped
1 tablespoon chinese wine or dry sherry
280g frozen peas
2 teaspoons cornflour
2 eggs, lightly beaten
4 spring onions, thinly sliced, to garnish

Method

  1. Cut the beef into thin slices, then into shreds — thin slices are easier to achieve if the meat is partially frozen.
  2. Put the beef, salt, star anise, ginger, wine and 1.25 litres water into a large saucepan and bring to the boil. Reduce the heat to low, cover, and simmer for 15 minutes. Add the peas, and cook for 5 minutes. Discard the star anise.
  3. In a small bowl, combine the cornflour and 1 tablespoon cold water to make a smooth paste and stir into the soup. When the soup boils, stop stirring, dribble in the egg and cook for a further 1 minute. Season with salt, if needed. Serve immediately, garnished with the spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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