Recipe#25674

Title: Assorted Vegetables In A Clear Sauce

Soar

Yield: 4 servings
 
      2 md Turnips
      2 sm Carrots
      4    Green onions
      3    Fresh asparagus spears
    1/2 c  Button mushrooms
    1/2 c  Peeled straw mushrooms
      8    Baby sweet corn
      8    Water chestnuts
    1/2 ts Fresh ginger root
      1 tb Tientsin preserved
           Vegetable
      2 tb Peanut oil
      2 c  Chicken stock
      1 ts Salt
      1 pn Sugar
           Cornstarch paste
      1 tb Chicken fat
    1/2 c  Crab meat or shelled
           Shrimp (opt)
 
  Preparation:  Peel turnips & carrots. Use melon scoop
  to cut turnips into large balls.  Slice carrots 1/2"
  thick; then with paring knife, cut 4 evenly spaced
  notches into rim of each slice (don't cut into center
  core). Carrots should look like little flowers.
  Parboil turnip & carrots in stock until barely tender.
  Remove from stock & plunge pieces into cold water;
  drain. Cut onions, asparagus & baby corn into 1 1/2"
  pieces. Mince together fresh ginger root & Tientsin
  preserved vegetable. Insmall pot or beaker on medium
  heat, render pieces of chicken fat.
  
  Stir-frying:  Add peanut oil to hot wok.   When it
  begins to smoke, briskly fry crab meat or shrimp for 1
  minute. Add asparagus, baby corn, mushrooms & water
  chestnuts, stir-frying until they are hot. Add ginger
  mixture, then onions.  Stir-fry another 30 seconds.
  Add 1/2 stock, salt & sugar; bring to boil. Add
  turnips & carrots. Cover & reduce heat; simmer for 5
  minutes. Uncover, push ingredients out of liquid, &
  dribble in cornstarch paste to thicken slightly.  Stir
  liquid to prevent lumping while it thickens to a thick
  soup. Recombine, then mix in chicken oil. Remove to
  serving platter.