Beef & Bean Curd Clay Pot Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1/2 cup: Cooked rice,
1/4 tsp: Five-spice powder,
2 tbsp: Peanut oil,
1 medium: Yam,
2: Sqs. bean curd,
6: Fresh mushrooms,
2 cup: Warm water,
1/2 cup: Dark soy sauce,
2 tbsp: Sherry,
1 tsp: Fresh ginger, minced
Cornstarch paste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp