| 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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