Beef And Beancurd Clay Pot Recipe

• 1 lb Grnd beef
• 1/2 c. Cooked rice
• 1/4 tsp Five-spice pwdr
• 2 Tbsp. Peanut oil
• 1 x Medium yam
• 2 x Sqs. beancurd
• 6 x Fresh mushrooms
• 2 c. Hot water
• 1/2 c. Dark soy sauce
• 2 Tbsp. Sherry
• 1 tsp Fresh ginger, chopped
• 1 Tbsp. Cornstarch paste

1. Preparation: Mix beef, rice & five-spice pwdr; form into hard 1" balls.
2. Peel yam; cut into chunks.
3. Cut beancurd into 1" cubes.
4. Wash mushrooms; remove dry part of stem.
5. Cooking: Heat wok till smoking; add in peanut oil.
6. When oil is warm, braise meatballs.
7. Add in hot water, soy sauce, sherry & ginger.
8. Bring to boil, transfer to clay pot, cover, and simmer for 30 min.
9. Add in yam chunks, beancurd & mushrooms.
10. Cook uncovered another 20 min till yams are done but still hard.
11. Thicken sauce with cornstarch paste; boil briefly.
12. Turn off heat, cover to keep warm till ready to serve.
13. Serves 6 -

beef, rice, pwdr, peanut oil, beancurd, fresh mushrooms, water, soy sauce, sherry, ginger, cornstarch

Taken from cookeatshare.com/recipes/beef-and-beancurd-clay-pot-81401 (may not work)