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Yunnan Yam Stew


Yunnan Yam Stew
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
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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