Yield: 1 Servings
|1 \N||Head cauliflower; broken into flowerets|
|2 slices||Fresh ginger root|
|3 \N||Scallions; minced|
|6 \N||Water chestnuts; sliced|
|⅓ cup||Chicken stock or broth|
|2 tablespoons||White wine|
|1 teaspoon||Soy sauce|
|1 teaspoon||Oyster sauce|
|1 teaspoon||Cornstarch; mixed with|
|2 tablespoons||Virginia ham; minced|
In a medium saucepan, place cauliflower flowerets and cover with water. Add ½ tsp. salt, bring to a boil and parboil for 3 minutes. Drain. Rinse under cold water and drain again. Heat oil in wok or skillet. Add ginger root and brown lightly. Add scallions and water chestnuts and stir-fry for one minute. Add cauliflower and stir-fry one minute. Mix together chicken stock, wine, soy sauce and oyster sauce. Add to wok or skillet and bring to boil. Cover pan, lower heat and cook until cauliflower is crisp tender, about 4 to 5 minutes. Add cornstarch mixture to pan and cook, stirring constantly, until slightly thickened and cauliflower is coated with sauce.
Transfer to serving dish. Sprinkle with minced ham. Makes 4 servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998