Oriental Cauliflower - cooking recipe

Ingredients

2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. cornstarch
1 small (1 lb.) cauliflower
3/4 tsp. salt
2 Tbsp. oil
3 scallions, chopped
1/4 lb. mushrooms, sliced
7/8 c. chicken broth

Preparation

Stir soy sauce, water and cornstarch together and set aside. Separate cauliflower into flowerets.
Cut flowerets into 1/4-inch slices.
Cut any large slices in 1/2 to make bite size.
Heat the oil and saute the scallions and mushrooms about 5 minutes.
If the dish is not to be served immediately, stop at this point and continue just before serving.
Add the cauliflower and saute 1 to 2 minutes.
Add the broth and salt.
Bring to a boil and simmer, covered, about 3 minutes or just until the cauliflower can be pricked with a fork.
This step is the key to the entire dish.
The cauliflower must not be overcooked.
Stir in the cornstarch mixture and cook until the sauce thickens, just 1 to 2 minutes.
Serves 3 to 4.