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.
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