---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
       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.