Stewed Cauliflower in Cream Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cauliflower florets
|
|
| ½ | cup |
mushrooms, canned
straw, canned, unpeeled |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | clove |
garlic
smashed |
|
| 1 | teaspoon |
cabbage
tientsin |
|
| 1 | x |
shrimp
or crab meat, optional |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
peanut oil
|
|
| ½ | teaspoon |
peanut oil
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
| Sauce | |||
| ⅔ | cup |
stock
|
|
| 1 | teaspoon |
sherry
dry |
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cauliflower florets
|
|
| 118 | ml |
mushrooms, canned
straw, canned, unpeeled |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | clove |
garlic
smashed |
|
| 5 | ml |
cabbage
tientsin |
|
| 1 | x |
shrimp
or crab meat, optional |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
peanut oil
|
|
| 2.5 | ml |
peanut oil
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
| Sauce | |||
| 158 | ml |
stock
|
|
| 5 | ml |
sherry
dry |
|
| 59 | ml |
milk
|
|
Directions
Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms.
Dice green onions into ¼ inch pieces. Mix stock and sherry.
Cooking: Heat first oil to medium hot.
Add garlic and 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 and sugar; stir- fry 30 seconds.
Stir in Tientsin cabbage. If desired, add shrimp or crab meat.
Immediately add stock and sherry; bring sauce to boil, mixing with cauliflower.
Cover and 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.
