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 \N | Sqs. bean curd |
6 \N | Fresh mushrooms |
2 cups | Warm water |
½ cup | Dark soy sauce |
2 tablespoons | Sherry |
1 teaspoon | Fresh ginger, minced |
\N \N | 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.