| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 2 | T | Oil |
| 6 | Mushrooms, sliced | |
| 1/4 | c | Chicken broth, hot |
| 1/4 | c | Water chestnuts, sliced |
| 3 | T | Soy sauce |
| Salt to taste | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 260
Total Fat: 29.4g
Cholesterol: 0mg
Sodium: 2091mg
Potassium: 1100.2mg
Carbohydrates: 23.4g
Fiber: 3.9g
Sugar: 7.3g
Protein: 13g