Vietnamese Cauliflower with Straw Mushrooms

Leeks, cauliflower and straw mushrooms — what an interesting and healthy combination. This is another recipe from the Operation Rice Bowl archives. It may be an atypical medley for most of us but it’s certainly worth considering as an opportunity to step out of our own cultural cooking patterns to try something that our global family members may be eating in Vietnam. And, more importantly, it offers us the chance to connect with them through compassion and understanding. CJK

Vietnamese Cauliflower with Straw Mushrooms

(Operation Rice Bowl)

2 cups cauliflower florets
2 leeks (white part only) 

2 tbsp. soy sauce

4 tbsp. water, divided

1/2 tsp. sugar

2 tbsp. oil

1 cup straw mushrooms

4 cups rice, cooked

Cut cauliflower florets into thin lengthwise slices. Slice leeks crosswise into thin slices. Place in separate bowls.

Combine soy sauce, 2 tbsp. water and sugar in a small bowl.

Heat oil in a frying pan over high heat. Put the leeks in the hot oil and cook, stirring for 30 seconds. Add the cauliflower. Add 2 tbsp. water and cover. Turn heat to medium high and cook for 2 minutes.

Uncover and add straw mushrooms and soy sauce mixture. Cook while stirring for 2 minutes. Serve over rice.

Yield: 4 servings

A note from Carol: If you cannot buy fresh straw mushrooms in your area, look for the canned ones, which are sometimes available in Asian sections of supermarkets. Or, substitute a variety that is more easily obtained. Straw mushrooms are mild in flavor but meaty in texture. You may want to try shiitakes, porcini or cremini in their place. Common white button mushrooms would work just fine, as well.

Can’t find leeks? You can use onions or green onions instead.