Beef And Beancurd Clay Pot Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: ground beef,
6 each: fresh mushrooms,
1/2 cup: cooked rice,
2 cup: warm water,
1/4 tsp: five-spice powder,
1/2 cup: dark soy sauce,
2 tbsp: peanut oil,
2 tbsp: sherry,
1 each: medium yam,
1 tsp: fresh ginger, minced
2 each: sqs. beancurd,
1 tbsp: cornstarch paste,
Directions:
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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Source from luhu.jp
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
~---
Source from luhu.jp
Tags
Beef