Title: Beef and Beancurd Clay Pot
Categories: Beef
Yield: 6 Servings
| 1 | lb | Ground beef |
| 1/2 | c | Cooked rice |
| 1/4 | ts | Five-spice powder |
| 2 | tb | Peanut oil |
| 1 | | Medium yam |
| 2 | | Sqs. beancurd |
| 6 | | Fresh mushrooms |
| 2 | c | Warm water |
| 1/2 | c | Dark soy sauce |
| 2 | tb | Sherry |
| 1 | ts | Fresh ginger, minced |
| 1 | tb | 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 ~---