Stewed Cauliflower In Cream Sauce

Servings: 4
Ingredients:

2 c  Cauliflower florets                      Shrimp or crab meat (opt)
1/2 c  Unpeeled canned straw               1 ts Salt
-mushrooms                          1 ts Sugar
3    Green onions                        2 tb Peanut oil
1    Clove garlic, smashed             1/2 ts Peanut oil
1 ts Tientsin cabbage                         Cornstarch paste

———————————–SAUCE———————————–
2/3 c Stock 1/4 c Milk
1 ts Dry sherry

Preparation: Wash cauliflower, and cut florets about twice the size of
straw mushrooms. Dice green onions into 1/4′ pieces. Mix stock and sherry.
Cooking: Heat first oil to medium hot. Add garlic and 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 and sugar;
stir-fry 30 seconds. Stir in Tientsin cabbage. If desired, add shrimp or
crab meat. Immediately add stock and sherry; bring sauce to boil, mixing with
cauliflower. Cover and 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. Serves 4

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