Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | ground beef |
| ½ cup | cooked rice |
| ¼ teaspoon | five-spice powder |
| 2 tablespoons | peanut oil |
| 1 each | medium yam |
| 2 eaches | sqs. beancurd |
| 6 eaches | fresh mushrooms |
| 2 cups | warm water |
| ½ cup | dark soy sauce |
| 2 tablespoons | sherry |
| 1 teaspoon | fresh ginger, minced |
| 1 tablespoon | cornstarch paste |
Preparation: Mix beef, rice & five-spice powder; form into firm 1" balls. Peel yam; cut into chunks. Cut beancurd 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, beancurd & 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.
Serves 6
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