Name: Tomato, Potato, and Beef Soup
Cuisine: China
Ingredients: ¾ teaspoon sugar; 1 teaspoon salt; 1½ teaspoons oyster sauce; 1 teaspoon light soy sauce; 6 ounces ground beef, chuck preferred; ¾ teaspoon cornstarch; 4 cups cold water; ½ teaspoon blended whiskey; 1 slice ginger, ¼ inch thick; ½ teaspoon salt; 1 clove garlic, minced; 2 tablespoons peanut oil; 3 cups fresh tomatoes, peeled, cut into ½-inch cubes (see note); 2 cups potatoes, peeled, cut into ¼-inch cubes

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Most people are surprised when I serve this soup and inform them that it is pure Cantonese. They always ask if Canton grows tomatoes and potatoes, and I assure them that they are indeed products of the farms there, and widely used in cooking. This is a dish for winter. Of course, winter in Canton usually means temperatures in the forties and fifties Fahrenheit, but that, I remember, was cold to us. This soup is called, in fact, “winter soup.”