beef & bean curd clay pot

Categories
Chinese
Beef
Yield
6 Servings
MeasureIngredient
1 pounds Ground beef
½ cup Cooked rice
¼ teaspoon Five-spice powder
2 tablespoons Peanut oil
1 medium Yam
Sqs. bean curd
Fresh mushrooms
2 cups Warm water
½ cup Dark soy sauce
2 tablespoons Sherry
1 teaspoon 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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