Recipe#25675

Title: Assorted Vegetables In Clear Sauce

Soar

Yield: 6 servings
 
      2 md Turnips
      2 sm Carrots
      4    Green onions
      3    Fresh asparagus spears
    1/2 c  Button mushrooms
      8    Baby sweet corn
      8    Water chestnuts
    1/2 ts Fresh ginger root
      1 tb Tientsin vegetable
      2 tb Peanut oil
      2 c  Chicken stock
      1 ts Salt
      1 pn Salt
           Cornstarch paste
      1 tb Chicken fat
    1/2 c  Crab meat or shell shrimp
 
  PREPARATION: Peal 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 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. In small 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.