Cauliflower With Water Chestnuts And Mushrooms
|Mushrooms||8 , sliced|
|Chicken broth||1 Cup (16 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Cornstarch||1 Tablespoon (Mixed With Cold Water)|
Trim and wash cauliflower; break into florets.
If large, slice florets.
Heat oil in pan; gently saute cauliflower.
Add mushrooms; saute about 30 seconds.
Add broth, water chestnuts, soy sauce, and salt.
Bring to boil; cover.
Simmer until cauliflower is tender but still crunchy.
Mix cornstarch with enough cold water to make smooth paste.
Slowly add to cauliflower mixture, stir constantly until thickened.