1/2 lb Round steak; *
5    Nami black mushrooms
2    Carrots; medium
2 c  Cauliflower
3    Green onions, minced
1/2 ts Ginger; fresh, minced
2    Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 tb Peanut oil
marinade
1/4 c  Soy sauce; thin
1/4 c  Dry sherry
-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    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.
Dont 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.