Ingredients Jump to Instructions ↓

  1. 1 lb Ground beef

  2. 1/2c Cooked rice

  3. 1/4ts Five-spice powder

  4. 2 tb Peanut oil

  5. 1 md Yam

  6. 2 Sqs. bean curd

  7. 6 Fresh mushrooms

  8. 2 c Warm water

  9. 1/2c Dark soy sauce

  10. 2 tb Sherry

  11. 1 ts Fresh ginger, minced Cornstarch paste

Instructions Jump to Ingredients ↑

  1. + 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.


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