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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