Stewed Cauliflower In Cream Sauce

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

---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.