| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Cauliflower |
| 2 |
tb |
Oil |
| 6 |
|
Mushrooms; sliced |
| 1/4 |
c |
Chicken broth; (hot) |
| 1/4 |
c |
Water chestnuts; sliced |
| 3 |
tb |
Soy sauce |
|
|
Salt to taste |
| 1 |
tb |
Cornstarch; mixed with |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
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@keyway.net> on Feb 6,
1998
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