| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 5 |
|
Dried black mushrooms |
| 1 |
md |
Cauliflower |
| 6 |
|
Water chestnuts |
| 1/4 |
c |
Stock |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Mushroom-soaking liquid |
| 2 |
tb |
Oil |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Soak dried mushrooms; reserve their soaking liquid.
2. Break cauliflower in flowerets; cut the stems in 1/2-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, http://www.erols.com/hosey.
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