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1 lb ground beef 6 ea fresh mushrooms
1/2 c cooked rice 2 c warm water
1/4 ts five-spice powder 1/2 c dark soy sauce
2 tb peanut oil 2 tb sherry
1 ea medium yam 1 ts fresh ginger, minced
2 ea sqs. beancurd 1 tb cornstarch paste
6 servings
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
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1/2 c cooked rice 2 c warm water
1/4 ts five-spice powder 1/2 c dark soy sauce
2 tb peanut oil 2 tb sherry
1 ea medium yam 1 ts fresh ginger, minced
2 ea sqs. beancurd 1 tb cornstarch paste
6 servings
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
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