Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Cauliflower |
| 2 tablespoons | Oil |
| 6 \N | Mushrooms; sliced |
| ¼ cup | Chicken broth; (hot) |
| ¼ cup | Water chestnuts; sliced |
| 3 tablespoons | Soy sauce |
| \N \N | Salt to taste |
| 1 tablespoon | Cornstarch; mixed with |
| ¼ cup | Cold water |
Trim cauliflower and wash; break head apart and slice. Preheat pan and add oil. Add cauliflower and saute gently. Don't let brown. Add mushrooms and saute with cauliflower a few seconds, then add chicken broth, water chestnuts, soy sauce and seasonings. Bring to a boil, then cover and simmer until cauliflower is done, but still crunchy. Thicken with cornstarch mixture. Correct seasonings and serve immediately. Serves 4 to 5.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998