A vegetable dish with an oriental influence. The cauliflower and black mushrooms are both strong-flavored vegetables and should not be combined with a delicate entree.
1 pound cauliflower, separated into bite-sized flowerets
1/2 pound {8 ounces} snow peas, stringed
2 ounces dried black mushrooms, softened *
2 tablespoons vegetable oil
3/4 cup thinly sliced onion
1 garlic clove, minced
1 teaspoon minced fresh ginger root
1/2 cup mushroom soaking liquid, strained to remove the fine grit
2 tablespoons soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
Bring a pot of lightly salted water to a boil and blanch the cauliflower 8-10 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.
Lightly blanch the snow peas for 30 seconds and proceed as above.
Reserving the liquid, drain the softened mushrooms. Remove the stems and discard them. Slice the caps and set aside.
Heat the oil in a large saucepan. Add the onion, garlic, and fresh ginger. Saute 2 minutes, stirring constantly, so they do not brown. Add the cauliflower, sliced black mushrooms, 1/2 cup of the reserved soaking liquid, and the soy sauce. Raise the heat to high and cook five minutes. Add the snow peas and dissolved cornstarch. Continue to cook until the peas are warm and the vegetables glazed.
Serves 4-6.
* To soften dried mushrooms, place them in a bowl and cover with boiling water. Let set at least 30 minutes, until softened.
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