Shrimp Sauce Mixed Vegetables and Shredded Chicken
INGREDIENTS:
2 c Cauliflower florets Shrimp or crab meat (opt)
1/2 c Unpeeled canned straw 1 ts Salt
Mushrooms 1 ts Sugar
3 Green onions 2 tb Peanut oil
1 Clove garlic, smashed 1/2 ts Peanut oil
1 ts Tientsin cabbage Cornstarch paste
2 c Cauliflower florets Shrimp or crab meat (opt)
1/2 c Unpeeled canned straw 1 ts Salt
Mushrooms 1 ts Sugar
3 Green onions 2 tb Peanut oil
1 Clove garlic, smashed 1/2 ts Peanut oil
1 ts Tientsin cabbage Cornstarch paste
---SAUCE------
2/3 c Stock 1/4 c Milk 1 ts Dry sherry
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.
2/3 c Stock 1/4 c Milk 1 ts Dry sherry
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.