Cauliflower With Beef "sichuan Style"

---------- Recipe via Meal-Master (tm) v8.02

Title: CAULIFLOWER WITH BEEF "SICHUAN STYLE"
Categories: Vegetables, Beef
Yield: 4 servings

1/2 lb Round steak; *
5 ea Nami black mushrooms
2 ea Carrots; medium
2 c Cauliflower
3 ea Green onions, minced
1/2 ts Ginger; fresh, minced
2 ea Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 tb Peanut oil
1 x ----------marinade----------
1/4 c Soy sauce; thin
1/4 c Dry sherry
1 x -----------sauce------------
1 c Chicken stock
1 ts Lan chi black bean paste wit
2 x Dashes of chinkiang black vi
3 x Drops sesame oil
1 ea Cornstarch paste; **
1 x -------------s--------------
1/2 c Carrot stock; reserved
1/4 c Marinade
1/4 c Mushroom soaking liquid

* cut in 1/2 inch cubes. ** make into a thin
paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++
Combine soy and sherry for marinade. Marinate steak
pieces for 1 hour. Massage meat in marinade to aid
tenderizing; drain, reserving marinade. Wash and soak
mushrooms for 1 hour; drain, reserving soaking liquid,
thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1" lengths
but turning the carrot a quarter tur (90 degrees)
between slices. Wash cauliflower, trim off thick part
of stems, and either break or cut florets into pieces
about the size of the carrot pieces. Parboil carrots
in boiling stock for about 3 minutes or until just
beginnin to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes;
stir-fry briskly for 1 minute until meat begins to
lose pinkness. Don't overcook meat or it will be
tough. Remove to holding plate. Swirl remaining oil
into wok.
Add ginger, garlic and peppercorns; stir-fry 15
seconds. Add cauliflower and mushrooms; stir-fry 1
minute. Add specified amounts of liquids generated
during preparation: reserved carrot stock, marinade,
and mushroom soaking liquid; bring to boil. Cover
wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash
vinegar down sides of wok. Push ingredients out of
sauce, thicken with thin cornstarch paste. Sauce
should be a light gravy. Add seasame oil. Toss in
green onion. Serve.

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