Stewed Cauliflower in Cream Sauce

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.