---------- 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

---------------------------SAUCE---------------------------
    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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