CAULIFLOWER, WATER CHESTNUTS AND MUSHROOMS ( Chinese )
|Dried mushrooms||5 , soaked and sliced|
|Mushroom water||4 Ounce (1 gill)|
|Vegetable stock||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Soy sauce||2 Tablespoon|
|Sesame oil||3 Drop (few drops)|
Soak the mushrooms in warm water for 20 minutes, drain but keep the water.
Cut off the mushroom stalks, then slice.
Divide the cauliflower into flowerets, put into a saucepan, pour on enough boiling water to cover completely and leave to stand in this water for 5 minutes.
Heat pan, add oil and fry the mushrooms briskly.
Cut each chestnut into quarters and add to mushrooms.
Add mushroom water, stock, lemon juice, soya sauce, cornflour and sesame oil.
Simmer for a few seconds, stirring constantly.
Add cauliflower and heat through.