Title: BEEF AND BEAN CURD CLAY POT
Categories: Chinese, Beef
Yield: 6 servings
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
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.
