Cauliflower, Water Chestnuts and Mushrooms
½ tsp olive oil
300gm Cauliflower Florets (approx. ½ cauliflower)
1 Onion chopped
1 Small tin of Water Chestnuts – drained (approx. 200g)
150gm Flat mushrooms – sliced
SAUCE
2 Tbsp Sherry
2 Tbsp Soy Sauce
1 tsp Oyster Sauce
1 tsp Sweet Chilli Sauce
1 Tbsp Cornflour
Mix sauce ingredients together in a bowl
METHOD
- Blanch cauliflower until stalks are just tender
- Sauté onions gently in oil until transparent
- Add water chestnuts, heat through then add mushrooms
- Cook for 1 – 2 minutes adding a little water if it is too dry. Then add cauliflower
- Pour in the sauce mixture and cook until thickened making sure vegetables are well coated
- Serve warm
