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