Assorted Vegetables in a Clear Sauce

Recipe Cuisine: Chinese
Recipe Category: Chinese
Recipe Serves: 4

Recipes Ingredients:

2 md Turnips
Vegetable
2 sm Carrots
2 tb Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh Asparagus spears
1 ts Salt
1/2 c Button mushrooms
1 pn Sugar
1/2 c Peeled straw mushrooms
Cornstarch paste
8 Baby Sweet corn
1 tb Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled
1/2 ts Fresh ginger root
Shrimp (opt)
1 tb Tientsin preserved

Recipe Instructions:

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.