*  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.