Assorted Vegetables In A Clear Sauce: Date Added: 20 Nov 2009
Listed in: Sea food

2 medium turnips
2 small carrots
4 green onions
3 fresh asparagus spears
1/2 cup button mushrooms
1/2 cup peeled straw mushrooms
8 baby sweet corn
8 water chestnuts
1/2 teaspoon fresh ginger root
1 tablespoon tientsin preserved
1 vegetable
2 tablespoon peanut oil
2 cup chicken stock
1 teaspoon salt
1 pinch sugar
1 cornstarch paste
1 tablespoon chicken fat
1/2 cup crab meat or shelled
1 shrimp (opt)

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, babycorn, 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.

Yield: 4 servings

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