Beef and beancurd clay pot

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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