Beef & Bean Curdcrockpot, ethnic, meats 1.00 lb ground beef 0.50 cup cooked rice 0.25 teaspoon five-spice powder 2.00 tablespoon peanut oil 1.00 medium yam 2.00 sqs. bean curd 6.00 fresh mushrooms 2.00 cup warm water 0.50 cup dark soy sauce 2.00 tablespoon sherry 1.00 teaspoon fresh ginger, minced 1 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. |
