Stewed cauliflower in cream sauce
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Stewed cauliflower in cream sauce
  Sauces    Cauliflower    Creams    Vegetables  
Last updated 6/12/2012 12:44:34 AM. Recipe ID 4062. Report a problem with this recipe.
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      Title: Stewed cauliflower in cream sauce
 Categories: Vegetables
      Yield: 4 Servings
 
      2 c  Cauliflower florets
    1/2 c  Unpeeled canned straw
           -mushrooms
      3    Green onions
      1    Clove garlic, smashed
      1 ts Tientsin cabbage
           Shrimp or crab meat (opt)
      1 ts Salt
      1 ts Sugar
      2 tb Peanut oil
    1/2 ts Peanut oil
           Cornstarch paste

MMMMM---------------------------SAUCE--------------------------------
    2/3 c  Stock
      1 ts Dry sherry
    1/4 c  Milk
 
  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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Recipe ID 4062 (Apr 03, 2005)

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