CAULIFLOWER, WATER CHESTNUTS AND MUSHROOMS ( Chinese ) Recipe
Summary
Ingredients
| Cauliflower | 1 Medium | |
| Oil | 2 Tablespoon | |
| Dried mushrooms | 5 , soaked and sliced | |
| Water chestnuts | 6 | |
| Mushroom water | 4 Ounce (1 gill) | |
| Vegetable stock | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Cornflour | 2 Tablespoon | |
| Sesame oil | 3 Drop (few drops) |
Nutrition Facts
Serving size: Complete recipe
Calories 728 Calories from Fat 275
% Daily Value*
Total Fat 31 g48%
Saturated Fat 4.1 g20.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2151.7 mg89.7%
Total Carbohydrates 99 g33.1%
Dietary Fiber 25.2 g100.8%
Sugars 21.4 g
Protein 23 g45.4%
Vitamin A 2.2% Vitamin C 666.1%
Calcium 19.6% Iron 34%
*Based on a 2000 Calorie diet
Directions
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.
Drain well.
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.
Chef
