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Beef & Bean Curd Clay Pot

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      Title: BEEF & BEAN CURD CLAY POT
 Categories: Chinese, Beef
      Yield: 6 Servings
 
      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
 
  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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