Assorted Vegetables in a Clear Sauce

• 2 medium turnip
• 2 small carrots
• 4 each scallions, spring or green onions
• 3 each asparagus fresh spears
• 1/2 cup mushrooms button
• 1/2 cup mushrooms straw, peeled
• 8 each corn baby sweet
• 8 each water chestnuts
• 1/2 teaspoon ginger root fresh, grated
• 1 tablespoon vegetable seasoning
• 2 tablespoons peanut oil
• 2 cups chicken broth
• 1 teaspoon salt
• 1 pinch sugar
• 1 x cornstarch paste
• 1 tablespoon schmaltz (chicken fat)
• 1/2 cup crab meat or shelled shrimp (optional)

1. Preparation: Peel turnips & carrots.
2. Use melon scoop to cut turnips into large balls.
3. Slice carrots 1/2 inch thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center 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 inch pieces.
8. Mince together fresh ginger root & vegetable seasoning.
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.

carrots, scallions, mushrooms button, mushrooms straw, corn baby sweet, water, ginger root, vegetable seasoning, peanut oil, chicken broth, salt, sugar, cornstarch, chicken, crab meat

Taken from recipeland.com/recipe/v/assorted-vegetables-clear-sauce-3528 (may not work)