Recipe#25279

Title: Beef And Bean Curd Clay Pot

Soar

Yield: 6 servings
 
      1 lb Ground beef
    1/2 c  Cooked rice
    1/4 ts Five-spice powder
      2 tb Peanut oil
      1 md Yam
      2    Sqs. bean curd
      6    Fresh mushrooms
      2 c  Warm water
    1/2 c  Dark soy sauce
      2 tb Sherry
      1 ts 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.