Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Cauliflower florets

  2. 1/2 cup 118ml Unpeeled canned straw Mushrooms

  3. 3 Green onions

  4. 1 Garlic - smashed

  5. 1 teaspoon 5ml Cabbage Shrimp or crab meat - (opt)

  6. 1 teaspoon 5ml Salt

  7. 1 teaspoon 5ml Sugar

  8. 2 tablespoons 30ml Peanut oil

  9. 1/2 teaspoon 2 1/2ml Peanut oil Cornstarch paste Sauce

  10. 2/3 cup 157ml Stock

  11. 1 teaspoon 5ml Dry sherry

  12. 1/4 cup 59ml Milk

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback