Trim and wash cauliflower; break into flowerets. If thy are too large, slice the flowerets into smaller pieces. Heat the oil in a pan; saute the cauliflower and mushrooms for about 30 seconds. Add the broth, water chestnuts, soy sauce and salt. Bring to a boil and cover. Simmer until the cauliflower is tender, but still crunchy. Mix cornstarch with enough water to make a smooth paste. Slowly add the cauliflower mixture, stirring constantly until thickened.
Cooking time: 20 minutes
Yield: 4 servings