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, .