Stewed cauliflower in cream sauce

4 servings

Ingredients

Quantity Ingredient
2 cups Cauliflower florets
½ cup Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 teaspoon Tientsin cabbage
⅔ cup Stock
1 teaspoon Dry sherry
Shrimp or crab meat (opt)
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Peanut oil
½ teaspoon Peanut oil
Cornstarch paste
¼ cup Milk

Directions

SAUCE

Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into ¼" pieces. Mix stock & sherry.

Cooking: Heat first oil to medium hot. Add garlic & stir for about 30 seconds. Remove garlic before it begins to brown. Turn heat high; add cauliflower. Stir-fry for about 1 minute. Add onion, salt & sugar; stir- fry 30 seconds. Stir in Tientsin cabbage. If desired, add shrimp or crab meat.

Immediately add stock & sherry; bring sauce to boil, mixing with cauliflower. Cover & simmer 4 minutes. Remove lid; thicken with cornstarch. Sauce should be very heavy, so that when milk is added, it will thin slightly, but still have body. Bring sauce back to boil; slowly add milk while stirring. Add remaining peanut oil for a final glaze. Serve.

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