Beef and Bean Curd Clay Pot

Title:
Beef and Bean Curd Clay Pot

Yield:
6 Servings

Categories:
Chinese,
Beef




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini