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Yunnan Yam Stew

Beef

Yunnan Yam Stew
Ingredients:
1/2 pound lotus root
1/2 pound yams
1/2 pound boneless beef shank, cut into half-inch slices
10 pitted Chinese red dates
3 Tablespoons fermented black beans
1 Tablespoon Lychee Chinensis or Chinese wolfberries (optional)
1 Tablespoon rice wine
2 Tablespoons yam or sweet potato flour or cornstarch mixed with two tablespoons cold water
Preparation:
1. Peel and sliced lotus root in half the long way then cut each circle in half. Repeat this process for the yams. Put both into a heat-proof casserole or Yunnan Pot.
2. Blanch the beef slices and add to the pot along with the dates, black beans, wolfberries, and the rice wine. Then add a scant cup of water and cover, put this casserole into a steamer over boiling water and steam for one hour. Then remove the casserole from the steamer.
3. In small pan, heat the flour/water mixture adding a half cup of the liquid from the casserole. When thickened return to the casserole, mix well and serve.

                                                                                                                                                       
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