Cauliflower With Beef ‘Sichuan Style’

Servings: 4
Ingredients:

1/2 lb Round Steak; *
5 ea Nami black mushrooms
2 ea Carrots; Medium
2 c  Cauliflower
3 ea Green Onions, minced
1/2 t  Ginger; fresh, minced
2 ea Cloves Garlic, minced
1/2 t  Szechuan Peppercorns, crushe
3 T  Peanut Oil
-------------------------MARINADE-------------------------
1/4 c  Soy Sauce; thin
1/4 c  Dry Sherry
---------------------------SAUCE---------------------------
1 c  Chicken Stock
1 t  Lan Chi black bean paste wit
2 x  Dashes of Chinkiang black vi
3 x  Drops Sesame Oil
1 ea Cornstarch Paste; **
-----------------------------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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