Side Pannel
Beef and Bean Curd Clay Pot
Beef and Bean Curd Clay Pot
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Beef
Ingredients List
- 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
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.
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.
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