| 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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