In a big pot, heat the broth, add the bouquet garni and the beef tongue, cook 2h30 on low boil.
Wash the vegetables. Peel the carrots and cut into small sticks.
Cut the snow peas into pieces. Remove the seeds from the peppers and dice them up.
Rinse the basil, remove the leaves, keep 15 leaves and chisel the rest.
Drain the beef tongue, peel and cut in strips.
Heat up a wok with oil, pan fry the ginger 2 to 3 min, while stirring.
Add the pieces of tongue and 4 to 6 min. Add the vegetables and continue the cooking 6 to 8 min. Add a few leaves of basil, pour the 3 sauces, mix well and cook 2 to 3 min.
Serve the beef tongue wok sprinkled with chiseled basil.
Also discover the braised tail of beef and spicy lentil dahl and the healthiest chicken wok of the season.
