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  Recipe Home » Oriental » Assorted Vegetables In Clear Sauce
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  Assorted Vegetables In Clear Sauce
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 344
Ingredients:
2 medium Turnips
2 small Carrots
4 Green onions
3 Fresh asparagus spears
1/2 cup Button mushrooms
8 Baby sweet corn
8 Water chestnuts
1/2 tsp Fresh ginger root
1 tbsp Tientsin vegetable
2 tbsp Peanut oil
2 cup Chicken stock
1 tsp Salt
1 pinch Salt
Cornstarch paste
1 tbsp Chicken fat
1/2 cup Crab meat or shell shrimp
Instructions:
PREPARATION: Peal 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
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 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.
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