Xiang Gu Chao Cai Hua (Shiitake-Fried Cauliflower)

1. 1

   Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.

2. 2

   Cut cauliflower (and broccoli if using?into florets and wash.

3. 3

   Mince green onion.

4. 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. 5

   Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.

6. 6

   Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.