• 1 lb. cauliflower
• ½ lb. flank steak or sirloin tips
• 2 Tbs. soy sauce
• ¼ tsp. sugar
• 4 tsp. cornstarch
• 3 Tbs. peanut or corn oil
• 2 tsp. dry sherry
• 1 tsp. sesame oil
• 1 clove garlic
• 1 piece ginger
• salt
• ½ c. broth or water
• 3 c. thinly sliced Swiss chard or spinach

Break cauliflower into flowerets.  Cut steak into 1/8-inch thick strips (if you semifreeze it ahead, it will be easier to slice thinly).  Combine 1 Tbs. of the soy sauce, the sugar, and 1 Tbs. of the cornstarch with 1 Tbsp. water and 1 Tbsp. of the peanut or corn oil.  Pour over steak, marinate for 15 minutes.  Mix 1 tsp. cornstarch with 2 tsp. water; add the remaining soy sauce, sherry and sesame oil; set aside.  Heat the remaining oil in a wok or large saute pan until very hot; reduce heat slightly.  Mash garlic; add to oil along with ginger. Stir in cauliflower pieces, tossing to coat with oil.  Add a dash of salt and the broth or water.  Cover; steam-cook for 3 minutes.  Uncover, spread the meat on top, cover, and steam for 2 minutes.  Add the chard, spinach or other greens, cover and steam 1 minute longer.  Uncover, turn the heat to high, and toss all together.  Add the reserved sauce, and stir for 10-15 seconds before serving.

Serves 2-3.

From The Victory Garden Cookbook by Marian Morash