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| RECIPE FOR BEEF AND BEAN CURD CLAY POT |
Title: Beef And Bean Curd Clay Pot
Category: Chinese Beef
Serves: 6
Ingredients:
| 1.00 | lb | Ground beef | | 0.50 | c | Cooked rice | | 0.25 | ts | Five-spice powder | | 2.00 | tb | Peanut oil | | 1.00 | md | Yam | | 2.00 | | Sqs. bean curd | | 6.00 | | Fresh mushrooms | | 2.00 | c | Warm water | | 0.50 | c | Dark soy sauce | | 2.00 | tb | Sherry | | 1.00 | ts | Fresh ginger, minced | | | Cornstarch paste |
Instructions:
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.
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