Stewed Cauliflower In Cream Sauce
Serves:
Ingredients:
2
c
Cauliflower florets
1
ts
Dry sherry
3/4
c
Stock
---------
SAUCE ---------
Cornstarch paste
1/2
ts
Peanut oil
2
tb
Peanut oil
1
ts
Sugar
1
ts
Salt
Shrimp or crab meat (opt)
1
ts
Tientsin cabbage
1
Clove garlic, smashed
3
Green onions
Mushrooms
1/2
c
Unpeeled canned straw
1/4
c
Milk
Method:
Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms.
Dice green onions into 1/4" 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.