A recipe for Assorted Vegetables In a Clear Sauce. Follow the simple recipe instructions for Assorted Vegetables In a Clear Sauce shared by other home cooking experts.
Ingredients
2 med. Turnips2 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 Tsp. Fresh ginger root
1 Tbs. Tientsin preserved Vegetable
2 Tbs. Peanut oil
2 c. Chicken stock
1 Tsp. Salt
1 pinch Sugar
Cornstarch paste
1 Tbs. Chicken fat
1/2 c. Crab meat or shelled Shrimp (opt)
Directions
Preparation: Peel turnips and 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 center core). Carrots should look like little flowers. Parboil turnip and carrots in stock until barely tender. Remove from stock and plunge pieces into cold water; drain. Cut onions asparagus and baby corn into 1 1/2" pieces. Mince together fresh ginger root and 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 and water chestnuts stir-frying until they are hot. Add ginger mixture then onions. Stir-fry another 30 seconds. Add 1/2 stock salt and sugar; bring to boil. Add turnips and carrots. Cover and reduce heat; simmer for 5 minutes. Uncover push ingredients out of liquid and 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. "
