Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal
Amount Measure Ingredient -- Preparation Method
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1 small cauliflower -- cut in florets (or l
6 medium mushrooms -- Shitake - sliced
8 waterchestnuts -- sliced in halves or
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons chicken stock -- or water
For Garnish:
1 tablespoon scallions -- finely chopped
Lightly simmer the whole or pieces of cauliflower in an inch of water in a
covered pot. Add the mushroom after a few minutes, adding
more water if needed. Add water chestnuts. In a separate pan, make a paste
with the cornstarch, soy, sherry, and stock, stirring a
s sauce thickens. When thick, remove from heat. Transfer drained cauliflower
and vegetables to platter and pour sauce over vegetabl
es. Sprinkle with scallions. Serve immediately. (Serves 3 to 4) (0mg Chol.,
0gm saturated fat)
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NOTES : This recipe can also be made without cutting up the cauliflower. Just
cut off the end so the cauliflower sits flat, steam it
whole and pour
the sauce on top. People can slice off their own servings, or it can
be quartered and served.
