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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains, Dairy Chinese Chinese, Seafood 4 Servings

INGREDIENTS

2 c Cauliflower florets
1/2 c Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 ts Tientsin cabbage
Shrimp or crab meat (opt)
1 ts Salt
1 ts Sugar
2 tb Peanut oil
1/2 ts Peanut oil
Cornstarch paste
2/3 c Stock
1 ts Dry sherry
1/4 c Milk

INSTRUCTIONS

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

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