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Porcini Cauliflower And Walnuts

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Ingredients
  Cauliflower 1⁄4 Kilogram
  Mushrooms 2 , soaked in hot water
  Walnuts 1 Cup (16 tbs), peeled
  Cornflour 3 Teaspoon
  Salt 2 Teaspoon
  Five spice powder 1⁄2 Teaspoon
  Bamboo shoots slice 4
  Spring onions 4 , sliced
  Garlic 2 Clove (10 gm), crushed
  Ginger 1 Teaspoon, finely grated
  Dry red chilies 5
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Soya sauce 2 Teaspoon
  Cornflour 1 Tablespoon, mixed
  Water 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Tablespoon
Directions

Wash cauliflower in tap water and separate into individual flowerets.
Wash, clean and cut mushrooms into thin slices.
Heat a little oil and fry walnuts until golden in colour.
Drain and keep aside.
Combine cornflour, salt and five spice powder.
Wash bamboo shoots well and slice them very fine.
Place cauliflower, bamboo shoots and mushrooms together in a bowl.
Sprinkle cornflour mixture over the vegetables and toss well.
Heat oil in a heavy pan.
Add spring onion, garlic, chillies and ginger and fry until golden.
Add vegetables and stir for a minute.
Pour in stock and mix well.
Add soya sauce and cornflour mixture.
Stir until it thickens.
Remove from fire and add the walnuts.
Mix well.
Serve hot with rice or noodles.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Vegetable
Interest: 
Healthy

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