Cauliflower, Water Chestnuts And Mushrooms
|Soy sauce||2 Tablespoon|
Wash the cauliflower and break into florets, cover with boiling water and leave for 5 minutes.
Cut the chestnuts into large pieces.
Cover the mushrooms with 1/2 pint 1/4 litre/1 1/4 cups) boiling water, cover and leave for 30 minutes.
Drain, reserve the water; cut the mushrooms into thin slices.
Heat the oil and fry the mushrooms for 2-3 minutes over fierce heat, stirring constantly.
Add the chestnuts and cauliflower, mix well and cook for 2 minutes.
Mix the cornflour (cornstarch) to a smooth paste with the remaining ingredients, add the mushroom water.
Add to the pan and bring to the boil, stirring, until thickened.
Cook for 2-3 minutes.