Beef & bean curd clay pot

6 Servings

Ingredients

QuantityIngredient
1poundsGround beef
½cupCooked rice
¼teaspoonFive-spice powder
2tablespoonsPeanut oil
1mediumYam
2Sqs. bean curd
6Fresh mushrooms
2cupsWarm water
½cupDark soy sauce
2tablespoonsSherry
1teaspoonFresh 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.