Assorted Vegetables In A Clear Sauce Recipe

• 2 med Turnips
• 2 sm Carrots
• 4 x Green onions
• 3 x Fresh asparagus spears
• 1/2 c. Button mushrooms
• 1/2 c. Peeled straw mushrooms
• 8 x Baby sweet corn
• 8 x Water chestnuts
• 1/2 tsp Fresh ginger root
• 1 Tbsp. Tientsin preserved vegetable
• 2 Tbsp. Peanut oil
• 2 c. Chicken stock
• 1 tsp Salt
• 1 pch sugar Cornstarch paste
• 1 Tbsp. Chicken fat Crab Meat (Optional)

1. Preparation: Peel turnips & carrots.
2. Use melon scoop to cut turnips into large balls.
3. Slice carrots 1/2" thick; then with paring knife, cut 4 proportionately spaced notches into rim of each slice (do not cut into center core).
4. Carrots should look like little flowers.
5. Parboil turnip & carrots in stock till barely tender.
6. Remove from stock & plunge pcs into cool water; drain.
7. Cut onions, asparagus & baby corn into 1 1/2" pcs.
8. Mince together fresh ginger root & Tientsin preserved vegetable.
9. Insmall pot or possibly beaker on medium heat, render pcs of chicken fat.
10. Stir-frying: Add in peanut oil to warm wok.
11. When it begins to smoke, briskly fry crab meat or possibly shrimp for 1 minute.
12. Add in asparagus, baby corn, mushrooms & water chestnuts, stir-frying till they are warm.
13. Add in ginger mix, then onions.
14. Stir-fry another 30 seconds.
15. Add in 1/2 stock, salt & sugar; bring to boil.
16. Add in turnips & carrots.
17. Cover & reduce heat; simmer for 5 min.
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 fold in chicken oil.
21. Remove to serving platter.
22. Serves4

carrots, green onions, fresh asparagus spears, button mushrooms, mushrooms, sweet corn, water, ginger root, tientsin preserved vegetable, peanut oil, chicken, salt, cornstarch paste, chicken fat crab meat

Taken from cookeatshare.com/recipes/assorted-vegetables-in-a-clear-sauce-71246 (may not work)