CHINESE 5 SPICE BEEF BALL SOUP

- WHAT YOU WILL NEED -

• FOR THE BEEF BALLS
• FOR THE BEEF AND VEGGIE BROTH
• 250g beef mince
• 1 Tbsp vegetable oil
• 1 tsp finely grated ginger
• ½ cup sliced spring onion, white parts only (keep the green stalks for garnish)
• 1 tsp finely grated garlic
• 2 tsp Cape Herb and Spice CHINESE 5-SPICE
• 1 Tbsp chopped coriander leaves
• 3cm piece of ginger, peeled and sliced very thinly
• ½ tsp salt
• 1 fat clove garlic, peeled and sliced very thinly
• vegetable oil, for frying
• 4 cups good beef stock (use fresh beef stock or a good liquid stock concentrate stock mixed with water)
• FOR THE BEEF AND VEGGIE BROTH CONTINUED
• 150-200g punnet button mushrooms, sliced
• 1 Tbsp hoisin sauce
• 1 medium to mild red chilli, deseeded and sliced
• 1 tsp honey
• 2 lrg carrots, julienned
• punnet of bok choy, quartered
• salt, to taste