Yield: 6 servings
|1 pounds||Ground beef|
|½ cup||Cooked rice|
|¼ teaspoon||Five-spice powder|
|2 tablespoons||Peanut oil|
|2||Sqs. bean curd|
|2 cups||Warm water|
|½ cup||Dark soy sauce|
|1 teaspoon||Fresh ginger, minced|
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.