1 Small cauliflower
2 Tablespoons oil
8 Mushrooms, sliced
1 Cup hot chicken broth
1/4 Cup water chestnuts, sliced
2 Tablespoons soy sauce
Salt to taste
Trim and wash cauliflower; break into flowerets. If thy are too large, slice the flowerets into smaller pieces. Heat the oil in a pan; saute the cauliflower and mushrooms for about 30 seconds. Add the broth, water chestnuts, soy sauce and salt. Bring to a boil and cover. Simmer until the cauliflower is tender, but still crunchy. Mix cornstarch with enough water to make a smooth paste. Slowly add the cauliflower mixture, stirring constantly until thickened. Cooking time: 20 minutes [Previous Recipe][Next
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