Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb ground beef 6 ea fresh mushrooms
1/2 c cooked rice 2 c warm water
1/4 ts five-spice powder 1/2 c dark soy sauce
2 tb peanut oil 2 tb sherry
1 ea medium yam 1 ts fresh ginger, minced
2 ea sqs. beancurd 1 tb cornstarch paste

Preparation: Mix beef, rice and five-spice powder; form into firm 1"
balls. Peel yam; cut into chunks. Cut beancurd 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 and ginger. Bring
to boil, transfer to clay pot, cover, and simmer for 30 minutes. Add
yam chunks, beancurd and 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.
Serves 6
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