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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 t Tientsin cabbage
Shrimp or crab meat, opt
1 t Salt
1 t Sugar
2 T Peanut oil
1/2 t Peanut oil
Cornstarch paste
2/3 c Stock
1 t Dry sherry
1/4 c Milk

INSTRUCTIONS

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; stirfry 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 121
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 3.7mg
Sodium: 914.8mg
Potassium: 214.2mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 4.4g
Protein: 2.7g


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