Assorted Vegetables In A Clear Sauce

Ingredients

• 2 med Turnips
• 2 sm Carrots
• 2 tbsp Peanut oil
• 4 Green onions
• 2 c Chicken stock
• 3 Fresh asparagus spears
• 1 tsp Salt
• 1/2 c Button mushrooms
• 1 pinch Sugar
• 1/2 c Peeled straw mushrooms
• 8 Baby Sweet corn
• 1 tbsp Chicken fat
• 8 Water chestnuts
• 1/2 c Crab Meat or shelled Shrimp (opt)
• 1/2 tsp Fresh ginger root
• 1 tb Tientsin preserved
• Cornstarch Paste

Directions

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. In a small pan or beaker on med 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. Place on serving platter.