1 small head cauliflower
2 tablespoons butter or margarine
1 green pepper, cut in 3/4 inch squares
1/4 cup soy sauce
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon sugar
1/2 cup sliced green onions
3 cups hot cooked rice
Cut meat into one-half inch squares. Separate cauliflower into smallest possible cauliflowerettes. There should be about four cups. Brown meat in butter about one minute. Remove meat from skillet and keep warm. Add cauliflower, green pepper, soy sauce and garlic. Toss lightly with a form until vegetables are coated with soy sauce. Cover pan tightly and simmer until vegetables are barely tender, about 10 minutes. Blend cornstarch, water and sugar. Add to vegetables with meat and green onions. Cook, stirring constantly, until thoroughly heated and sauce is thickened. Serve over hot rice. Males 6 servings.
0 comments:
Post a Comment