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.