Preparation:
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. |
