assorted vegetables in a clear sauce

Categories
Chinese
Fish
Yield
4 servings
MeasureIngredient
2 mediums Turnips
2 smalls Carrots
Green onions
Fresh asparagus spears
½ cup Button mushrooms
½ cup Peeled straw mushrooms
Baby sweet corn
Water chestnuts
½ teaspoon Fresh ginger root
1 tablespoon Tientsin preserved
  Vegetable
2 tablespoons Peanut oil
2 cups Chicken stock
1 teaspoon Salt
1 pinch Sugar
  Cornstarch paste
1 tablespoon Chicken fat
½ cup Crab meat or shelled
  Shrimp (opt)

Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots ½" 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 1½" 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 ½ 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.

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