Xiang Gu Chao Cai Hua (shiitake-fried Cauliflower)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 300 g cauliflower (or use 1/2 broccoli)
• 100 g dried shiitake mushrooms
• 1 green onion, part only (to taste)
• 2 teaspoons minced ginger (to taste)
• 2 teaspoons minced garlic (to taste)
• 2 teaspoons rice wine (to taste)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon msg (to taste)
• 4 tablespoons vegetable oil (to taste)

Recipe

• 1 soak mushrooms in boiling water. reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
• 2 cut cauliflower (and broccoli if using?into florets and wash.
• 3 mince green onion.
• 4 heat empty wok over highest heat. add oil and swirl to heat. add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. add cauliflower (and broccoli) and stir-fry. add mushrooms and continue to stir-fry.
• 5 season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
• 6 transfer to platter and serve as part of a chinese meal: rice, soup, and a balanced variety of dishes--one per person.