Stewed Cauliflower In Cream Sauce Recipe

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Stewed Cauliflower In Cream Sauce Ingredients

2 cup cauliflower florets
1/2 cup unpeeled canned straw
1 mushrooms
3 green onions
1 clove garlic, smashed
1 tsp tientsin cabbage
1 shrimp or crab meat (opt)
1 tsp salt
1 tsp sugar
2 tbsp peanut oil
1/2 tsp peanut oil
1 cornstarch paste

SAUCE

2/3 cup stock
1 tsp dry sherry
1/4 cup milk

A Recipe for
Stewed Cauliflower In Cream Sauce

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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

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Stewed Cauliflower In Cream Sauce

There is no such thing as a little garlic.
A. Baer

Stewed Cauliflower In Cream Sauce Directions

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.

Serves: 4

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Stewed Cauliflower In Cream Sauce Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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