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.