Recipe - Stewed Cauliflower In Cream Sauce

2 cup Cauliflower florets
One half cup Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 teaspoon Tientsin cabbage
Shrimp or crab meat (opt)
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoon Peanut oil
One half teaspoon Peanut oil
Cornstarch paste

SAUCE
2/3 cup Stock
1 teaspoon Dry sherry
One fourth cup Milk

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. Stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini