*  Exported from  MasterCook II  *

                        CAULIFLOWER ORIENTAL STYLE

Recipe By     : Net
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Fat                          Oriental
                Vegetables                       Low-Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.