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

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.