Instructions: 1. Soak dried mushrooms; reserve their soaking liquid.

2. Break cauliflower in flowerets; cut the stems in 1/2-inch slices; then parboil. Slice water chestnuts and soaked mushrooms.

3. Combine stock, soy sauce, shcrry and mushroom liquid.

4. Heat oil. Add mushrooms and stir-fry to coat with oil. Add water chestnuts; stir-fry to coat with oil.

5. Stir in stock-soy mixture and heat quickly.

6. Add cauliflower and bring to a boil; then cook, covered, 2 minutes over medium heat.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once.

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