Cauliflower with Water Chestnuts and Shiitake Mushrooms
1 min readBroccoli can replace the cauliflower, if desired.
MAKES 4 SERVINGS
6 dried shiitake mushrooms, soaked in 11⁄4 cups hot water 20 minutes, or until softened
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine
2 tablespoons water
Salt and freshly ground black pepper, to taste
1 1⁄2 tablespoons peanut or canola oil
1 small cauliflower (about 1 pound), washed and trimmed, separated into small florets
1⁄4 cup drained and sliced canned water chestnuts
2 large cloves garlic, finely chopped
1⁄4 cup chopped walnuts (optional)
Drain the mushrooms, reserving the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel to remove any grit. Rinse the mushrooms; remove and discard the stems. Thinly slice the caps; set aside. In a small bowl, stir the cornstarch, soy sauce, wine, water, salt, and pepper until well blended; set aside. In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the cauliflower and mushrooms and cook, stirring constantly, until softened, 2 to 3 minutes. Add the water chestnuts and garlic and cook, stirring constantly, 2 minutes. Add the reserved soaking liquid and bring to a boil. Stir in the cornstarch mixture and walnuts (if using); reduce the heat to medium. Cook, stirring constantly, until thickened, 2 to 3 minutes. Serve at once.
{PER SERVING} Calories 126 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 4g • Sodium 336mg
