Stewed Cauliflower In Cream Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cauliflower florets,
1/2 cup: Unpeeled canned straw,
Mushrooms,
3: Green onions,
1 Clove: garlic, smashed
1 tsp: Tientsin cabbage,
Shrimp or crab meat, opt
1 tsp: Salt,
1 tsp: Sugar,
2 tbsp: Peanut oil,
1/2 tsp: Peanut oil,
Cornstarch paste,
SAUCE
2/3 cup: Stock,
1 tsp: Dry sherry,
1/4 cup: Milk,
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.
Source from luhu.jp
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.
Source from luhu.jp