---------- Recipe via Meal-Master (tm) v8.02

     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.

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