| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 5 | Dried black mushrooms | |
| 1 | Cauliflower | |
| 6 | Water chestnuts | |
| 1/4 | c | Stock |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | c | Mushroom-soaking liquid |
| 2 | T | Oil |
| 1 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Soak dried mushrooms; reserve their soaking liquid. Break cauliflower in flowerets; cut the stems in 1/2-inch slices; then parboil. Slice water chestnuts and soaked mushrooms. Combine stock, soy sauce, shcrry and mushroom liquid. Heat oil. Add mushrooms and stir-fry to coat with oil. Add water chestnuts; stir-fry to coat with oil. Stir in stock-soy mixture and heat quickly. Add cauliflower and bring to a boil; then cook, covered, 2 minutes over medium heat. 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, http://www.erols.com/hosey.
A Message from our Provider:
“If you want to be a leader, you must serve.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: <1mg
Sodium: 388.4mg
Potassium: 37.5mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g