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Home > Recipes > Clay Pot Recipes > Beef and Bean Curd in Clay Pot

Beef and Bean Curd in Clay Pot

Beef and Bean Curd in Clay Pot

Beef and Bean Curd in Clay Pot





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


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.

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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