Assorted Vegetables In Clear Sauce Recipe

Ingredients

Directions

1. PREPARATION: Peal turnips & carrots.
2. Use melon scoop to cut turnips into large balls.
3. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into core).
4. Carrots should look like little flowers.
5. Parboil turnip & carrots in stock until barely tender.
6. Remove from stock & plunge pieces into cold water; drain.
7. Cut onions, asparagus & baby corn into 1 1/2" pieces.
8. Mince together fresh ginger root & Tientsin preserved vegetable.
9. In small pot or beaker on medium heat, render pieces of chicken fat.
10. STIR FRYING: Add peanut oil to hot wok.
11. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute.
12. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot.
13. Add ginger mixture, then onions.
14. Stir-fry another 30 seconds.
15. Add 1/ 2 stock, salt & sugar; bring to boil.
16. Add turnips & carrots.
17. Cover & reduce heat; simmer for 5 minutes.
18. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
19. Stir liquid to prevent lumping while it thickens to a thick soup.
20. Recombine, then mix in chicken oil.
21. Remove to serving platter.