Beef And Bean Curd Clay Pot
Serves:
Ingredients:
1
lb
Ground beef
1/2
c
Cooked rice
1/4
ts
Five-spice powder
2
tb
Peanut oil
1
md
Yam
2
Sqs. bean curd
6
Fresh mushrooms
2
c
Warm water
1/2
c
Dark soy sauce
2
tb
Sherry
1
ts
Fresh ginger, minced
Cornstarch paste
Method:
This dish is almost a meal in itself.
It is easy to prepare and a dramatic addition at the table.
Preparation: Mix beef, rice & five-spice powder; form into firm 1" balls.
Peel yam; cut into chunks.
Cut bean curd into 1" cubes.
Wash mushrooms; remove dried part of stem.
Cooking: Heat wok until smoking; add peanut oil.
When oil is hot, braise meatballs.
Add warm water, soy sauce, sherry & ginger.
Bring to boil, transfer to clay pot, cover, and simmer for 30 minutes.
Add yam chunks, bean curd & mushrooms.
Cook uncovered another 20 minutes until yams are done but still firm.
Thicken sauce with cornstarch paste; boil briefly.
Turn off heat, cover to keep hot until ready to serve.