| 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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