Xiang Gu Chao Cai Hua (Shiitake-Fried Cauliflower)

• 300 g cauliflower (or use 1/2 broccoli)
• 100 g dried shiitake mushrooms
• 1 green onion, white part only (to taste)
• 2 teaspoons minced ginger (to taste)
• 2 teaspoons minced garlic (to taste)
• 2 teaspoons rice wine (to taste)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon msg (to taste)
• 4 tablespoons vegetable oil (to taste)

1. Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
2. Cut cauliflower (and broccoli if using?into florets and wash.
3. Mince green onion.
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. Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
6. Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

cauliflower, shiitake mushrooms, green onion, ginger, garlic, rice wine, salt, vegetable oil

Taken from www.food.com/recipe/xiang-gu-chao-cai-hua-shiitake-fried-cauliflower-494807 (may not work)