Combination long soup
sake or Japanese rice wine
20 ml, (1 tbs) (shaoxing wine)
lean beef fillet
160 g, fat trimmed, thinly sliced, (buy 200g)
skinless chicken breast
160 g, (tenderloins), fat trimmed, sliced (buy 200g)
2 individual, thinly sliced
2 tsp, finely grated
2 clove(s), crushed
4 cup(s), (1 L)
320 g, (buy 400g), peeled, deveined, tails intact
canned bamboo shoots, rinsed, drained
130 g, (225g can), sliced
Mushrooms, Asian straw, canned in brine
1 bunch(es), (baby), trimmed, leaves separated
fresh egg noodles
fresh red chilli
1 whole, thinly sliced
1 tbs, to garnish
- Combine 2 teaspoons soy sauce, 1 teaspoon wine and sesame oil in a shallow glass or ceramic dish. Add beef and chicken and toss to coat. Cover and refrigerate for 2 hours.
- Heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Stir-fry beef and chicken mixture, in batches, for 1–2 minutes until just cooked through. Transfer to a plate.
- Reheat wok over high heat. Add remaining sunflower/canola oil and heat for 30 seconds. Stir-fry shallots, ginger and garlic for 30 seconds or until fragrant. Add stock and remaining soy sauce and wine and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
- Add prawns, bamboo shoots, mushrooms, pak choy and noodles and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes or until noodles are tender and prawns are cooked through. Return beef and chicken mixture to wok and simmer for 1 minute or until heated through. Serve soup topped with chilli and coriander.