Porcini Cauliflower And Walnuts
|Mushrooms||2 , soaked in hot water|
|Walnuts||1 Cup (16 tbs), peeled|
|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|
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.
Serve hot with rice or noodles.