Yield: 6 servings
|4 \N||Green onions|
|3 \N||Fresh asparagus spears|
|½ cup||Button mushrooms|
|8 \N||Baby sweet corn|
|8 \N||Water chestnuts|
|½ teaspoon||Fresh ginger root|
|1 tablespoon||Tientsin vegetable|
|2 tablespoons||Peanut oil|
|2 cups||Chicken stock|
|\N \N||Cornstarch paste|
|1 tablespoon||Chicken fat|
|½ cup||Crab meat or shell shrimp|
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.