Recipe - Stir-Fried Cauliflower

1 Head cauliflower; broken
into flowerets
2 tablespoon Oil
2 sl Fresh ginger root
3 Scallions; minced
6 Water chestnuts; cut or sliced up
1/3 cup Chicken stock or broth
2 tablespoon White wine
1 teaspoon Soy sauce
1 teaspoon Oyster sauce
1 teaspoon Cornstarch; mixed with
1 tablespoon Water
2 tablespoon Virginia ham; minced

In a medium saucepan, place cauliflower flowerets and cover with water. Add
One half tsp. salt, bring to a boil and parboil for 3 minutes. Drain. Rinse
under cold water and drain again. Heat oil in wok or skillet. Add ginger
root and brown lightly. Add scallions and water chestnuts and stirfry for
one minute. Add cauliflower and stirfry one minute. Mix together chicken
stock, wine, soy sauce and oyster sauce. Add to wok or skillet and bring to
boil. Cover pan, lower heat and cook until cauliflower is crisp tender,
about 4 to 5 minutes. Add cornstarch mixture to pan and cook, stirring
constantly, until slightly thickened and cauliflower is coated with sauce.
Transfer to serving dish. Sprinkle with minced ham. Makes 4 servings.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 6,
1998