Yield: 6 Servings
| Measure | 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 |
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.