#In China, meat is often simmered in large earthenware casseroles, but a wok is a convenient substitute.# Place the beef in a wok and add the white wine, water, green onions, ginger and anise. Cover and simmer for about 1 hour.
Add the sugar and soy sauce, stir and simmer for 30 minutes longer, or until the beef is tender. Allow to cool in the liquid.
Shred all the vegetables finely. Blanch them all, except the green onion, in boiling water for about 1 minute. Rinse under cold water, drain and leave to dry.
When the meat is cold, remove it from the liquid and cut into thin slices. Arrange on a serving plate and strain the liquid over it. Scatter over the shredded vegetables and serve cold. #TIME# Preparation takes about 25 minutes if shredding the vegetables by hand. This can also be done with the fine shredding blade of a food processor. Cooking takes about 1 1/2 hours. #ECONOMY# Because of the long cooking time, less expensive cuts of meat may be used for this dish. #COOK’S TIP# If using a rolled roast, remove as much of the fat from the outside as possible. Skim off any fat that rises to the surface of the liquid as it cools, before pouring over the meat to serve.