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Ingredients:
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 Soy sauce
2 tb Sherry
1 ts Fresh ginger (minced)
2 tsps Cornstarch dissolved in 1/3 c water

Preparation:
1. Mix ground beef, rice & five-spice powder; form into firm 1" balls and set aside. Peel yam; cut into chunks.  Cut bean curd into 1" cubes.  Wash mushrooms; remove and discard dried part of stem.

2. Heat wok until hot; add cooking 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. 

3. Add yam chunks, bean curd & mushrooms.  Cook uncovered another 20 minutes until yams are done but still firm. Add cornstarch mix; boil briefly. Serve with steam rice.