Stewed Cauliflower In Cream Sauce

Recipe Ingredients

2 cups	292g / 10oz	Cauliflower florets
1/2 cup	118ml	Unpeeled canned straw
		Mushrooms
3		Green onions
1		Garlic - smashed
1 teaspoon	5ml	Cabbage
		Shrimp or crab meat - (opt)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Peanut oil
1/2 teaspoon	2.5ml	Peanut oil
		Cornstarch paste
		Sauce
2/3 cup	157ml	Stock
1 teaspoon	5ml	Dry sherry
1/4 cup	59ml	Milk

Recipe Instructions

Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into 1/4" 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 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.

Source:
Hae Sung Hwang

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