| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Beef | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | c | Cooked rice |
| 1/4 | ts | Five-spice powder |
| 2 | tb | Peanut oil |
| 1 | md | Yam |
| 2 | Sqs. bean curd | |
| 6 | Fresh mushrooms | |
| 2 | c | Warm water |
| 1/2 | c | Dark soy sauce |
| 2 | tb | Sherry |
| 1 | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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