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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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 382 (65%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 113.4mg||35 %|
|Sodium 776.4mg||27 %|
|Potassium 617.2mg||16 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19.5g|
|Protein 26.9g||38 %|
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Calories per serving: 586
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