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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
Directions:
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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