Ingredients:
1 whole cauliflower
1 cup chopped white raw chicken meat
2 egg whites, lightly beaten
1 1/4 tablespoons cornstarch
1 teaspoon salt
1/2 cup chicken stock
2 tablespoons vegetable oil
Directions:
Cut the cauliflower into flowerets.
Blanch in boiling water for 2 minutes.
Remove,drain and set aside.
Mix chicken with egg whites, cornstarch, salt and chicken stock.
Pour the oil into a hot wok and stir-fry the cauliflower for 3 minutes.
Remove from wok and keep warm.
Pour the chicken mixture into the wok and cook, stirring constantly, for 3 minutes.
When thick, return the cauliflower to the wok and stir-fry for 2 minutes.
Serve immediately.
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.