Stir-fried cauliflower w/mushrooms, wate

4 Servings

Ingredients

Quantity Ingredient
5 Dried black mushrooms
1 medium Cauliflower
6 Water chestnuts
¼ cup Stock
2 tablespoons Soy sauce
1 tablespoon Sherry
½ cup Mushroom-soaking liquid
2 tablespoons Oil
1 teaspoon Cornstarch
2 tablespoons Water

Directions

1. Soak dried mushrooms; reserve their soaking liquid.

2. Break cauliflower in flowerets; cut the stems in ½-inch slices; then parboil. Slice water chestnuts and soaked mushrooms.

3. Combine stock, soy sauce, shcrry and mushroom liquid.

4. Heat oil. Add mushrooms and stir-fry to coat with oil. Add water chestnuts; stir-fry to coat with oil.

5. Stir in stock-soy mixture and heat quickly.

6. Add cauliflower and bring to a boil; then cook, covered, 2 minutes over medium heat.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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