---------- Recipe via Meal-Master (tm) v8.02

Title: ASSORTED VEGETABLES IN A CLEAR SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

2 md Turnips
2 sm Carrots
4 Green onions
3 Fresh asparagus spears
1/2 c Button mushrooms
1/2 c Peeled straw mushrooms
8 Baby sweet corn
8 Water chestnuts
1/2 ts Fresh ginger root
1 tb Tientsin preserved
Vegetable
2 tb Peanut oil
2 c Chicken stock
1 ts Salt
1 pn Sugar
Cornstarch paste
1 tb Chicken fat
1/2 c Crab meat or shelled
Shrimp (opt)

Preparation: Peel 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 (dont cut into center
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. Insmall 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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