From:
San Juan Guest Ranch
Cauliflower
with Water Chestnuts and Mushrooms
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
Yield: 4 servings