---------- Recipe via Meal-Master (tm) v8.02
       Title: Stewed Cauliflower in Cream Sauce
  Categories: Chinese, Seafood
       Yield: 4 servings
       2 c  Cauliflower florets
     1/2 c  Unpeeled canned straw
       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
     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.