• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stewed Cauliflower in Cream Sauce

  • Recipe Submitted by on

Category: Seafood, Chinese

 Ingredients List

  • 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

 Directions

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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