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CAULIFLOWER WITH BEEF "SICHUAN STYLE"

Category:    Chinese, Beef, Main dishes, Meats, Hot
Yield:4 servings
 
    1/2 lb Round Steak; *                    1/2 ts Ginger; fresh, minced
      5 ea Nami black mushrooms                2 ea Cloves Garlic, minced
      2 ea Carrots; Medium                   1/2 ts Szechuan Peppercorns, crushe
      2 c  Cauliflower                         3 tb Peanut Oil
      3 ea Green Onions, minced          

----------------------------------MARINADE----------------------------------
    1/4 c  Soy Sauce; thin                   1/4 c  Dry Sherry

-----------------------------------SAUCE-----------------------------------
      1 c  Chicken Stock                       3 x  Drops Sesame Oil
      1 ts Lan Chi black bean paste wit        1 ea Cornstarch Paste; **
      2 x  Dashes of Chinkiang black vi  

-------------------------------------S-------------------------------------
    1/2 c  Carrot Stock; reserved            1/4 c  Mushroom soaking liquid
    1/4 c  Marinade                       
 
  *     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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