---------- 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 cl Garlic, minced
   1/2 ts Szechuan peppercorns, crushed
     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 with
     2 ds Chinkiang black vinegar
     3 x  Drops sesame oil
     1 ea Corn starch 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 turn (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 sesame oil.  Toss in
 green onion.  Serve.

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