💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › cauliflowe… captured on 2022-06-11 at 22:15:55.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Stewed Cauliflower in Cream Sauce
Categories: Chinese, Seafood
Yield: 4 servings
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
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2/3 c Stock
1 ts Dry sherry
1/4 c Milk
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.
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