Assorted vegetables in clear sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Turnips |
| 2 | smalls | Carrots |
| 4 | Green onions | |
| 3 | Fresh asparagus spears | |
| ½ | cup | Button mushrooms |
| 8 | Baby sweet corn | |
| 8 | Water chestnuts | |
| ½ | teaspoon | Fresh ginger root |
| 1 | tablespoon | Tientsin vegetable |
| 2 | tablespoons | Peanut oil |
| 2 | cups | Chicken stock |
| 1 | teaspoon | Salt |
| 1 | pinch | Salt |
| Cornstarch paste | ||
| 1 | tablespoon | Chicken fat |
| ½ | cup | Crab meat or shell shrimp |
Directions
PREPARATION: Peal 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 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. 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.