Beef and beancurd 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 | each | medium yam |
| 2 | eaches | sqs. beancurd |
| 6 | eaches | fresh mushrooms |
| 2 | cups | warm water |
| ½ | cup | dark soy sauce |
| 2 | tablespoons | sherry |
| 1 | teaspoon | fresh ginger, minced |
| 1 | tablespoon | cornstarch paste |
Directions
Preparation: Mix beef, rice & five-spice powder; form into firm 1" balls. Peel yam; cut into chunks. Cut beancurd 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, beancurd & 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.
Serves 6
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