Beef and beancurd clay pot

1. Preparation: mix beef, rice & five-spice powder; form into firm 1" balls.
2. Peeli yam; cut into chunks.
3. Cut beancurd into 1" cubes.
4. Wash mushrooms; remove dried part of stem.
5. Cooking: heat wok until smoking; add peanut oil. When oil is hot, braise meatballs.
6. Add warm water, soy sauce, sherry & ginger.
7. Bring to boil, transfer to clay pot, cover, and simmer for 30 minutes.
8. Add yam chunks, beancurd & mushrooms.
9. Cook uncovered another 20 minutes until yams are done but still firm.
10. Thicken sauce with cornstarch paste; boil briefly.
11. Turn off heat, cover to keep hot until ready to serve.