Ingredients
- 3 green onions
- 2 cauliflower florets
- 1 clove garlic
- 5/8 stock
- 60 ml milk
- 45 gr unpeeled straw (canned)
- 30 ml peanut oil
- 5 ml dry sherry
- 4 gr sugar
- 3 gr tientsin cabbage
- 3 gr salt
- 2 ml peanut oil
Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into 1 cm 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; stirfry 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.
