Stewed cauliflower in cream sauce

1. Vegetables in cream sauce are typically shanghai-style.
2. Preparation: wash cauliflower, and cut florets about twice the size of straw mushrooms.
3. Dicei green onions into ¼" pieces.
4. Mixi stock & sherry.
5. Cooking: heat first oil to medium hot. Add garlic & stir for about 30 seconds.
6. Remove garlic before it begins to brown.
7. Turn heat high; add cauliflower.
8. Stir-fryi for about 1 minute.
9. Add onion, salt & sugar; stir-fry 30 seconds.
10. Stiri in tientsin cabbage.
11. If desired, add shrimp or crab meat.
12. Immediately add stock & sherry; bring sauce to boil, mixing with cauliflower.
13. Cover & simmer 4 minutes.
14. Remove lid; thicken with cornstarch.
15. Saucei should be very heavy, so that when milk is added, it will thin slightly, but still have body.
16. Bring sauce back to boil; slowly add milk while stirring.
17. Add remaining peanut oil for a final glaze.
18. serve.