"Paul M. Cook" > wrote in message
...
> Yunnan Pot Beef and Turnip Stew
>
> 1/3 cup soy sauce
> 2 tablespoons dry sherry
> 2 tablespoons sugar
> 2 1/2 cups water
> 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes (I prefer to slice
> it thin)
> 2 star anise or 1 teaspoon crushed anise seed and 1 cinnamon stick, 3
> inches long
> 3 thin slices fresh ginger
> 2 green onions, cut into 2-inch lengths
> 1 pound turnips, peeled and cut into 1 1/2-inch cubes
>
> Place it all in the pot except for the turnips. Place the pot over
> boiling water for 1 and a half hours. Add the turnips and steam another 45
> minutes. Check the water level in the boiler and add more as needed during
> cooking. Cooking doesn't get much easier, healthier or tastier. Serve the
> whole pot at the table after skimming the fat and let people help
> themselves. It's nice to have a lot of rice and bowls with which to eat
> the traditional way.

Sory Paul, I'm being a little dense. Are we talking about a steamer or a
double boiler for this dish.

Thanks,
Jon