Beef and bean curd clay pot
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | cup | Cooked rice |
| ¼ | teaspoon | Five-spice powder |
| 2 | tablespoons | Peanut oil |
| 1 | medium | Yam |
| 2 | Sqs. bean curd | |
| 6 | Fresh mushrooms | |
| 2 | cups | Warm water |
| ½ | cup | Dark soy sauce |
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Fresh ginger, minced |
| Cornstarch paste | ||
Directions
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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