Beef & Bean Curd Clay Potbeef, chinese 1 lb ground beef 1/2 cup cooked rice 1/4 teaspoon five-spice powder 2 tablespoon peanut oil 1 medium yam 2 sqs. bean curd 6 fresh mushrooms 2 cup warm water 1/2 cup dark soy sauce 2 tablespoon sherry 1 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. |
